In the words of Guy Fieri, "Winner Winner Chicken Dinner"! This recipe is AWESOME! I highly recommend it for hosting a dinner party or grilling out with friends and family.
The original recipe is from my good friend, Miss Paula Deen, however I have modified it and used some lighter ingredients that can be found in a similar recipe from Weight Watchers New Complete Cookbook (page 168). Paula Deen's recipe can be found in her sons cookbook "Y'all Come Eat!" page 110.
Beer in the Rear Chicken
serves 6
Ingredients You Will Need:
1 3 1/2-4 lb chicken, rinsed and patted dry (do yourself a favor and buy an organic chicken!)
2 large garlic cloves, minced
1 tablespoon paprika
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
zest of 1 lemon
pinch of chili powder
1 12 oz. can of beer
dutch oven if you are roasting chicken in oven
To Make Rub:
Stir together all ingredients (except the chicken and beer) in a small bowl. Rinse chicken inside and out, get rid of any organs, pat dry. Tuck wings under the chicken. Spread 1 tablespoon of the rub onto the meat underneath of the skin.
*Note, I know this may sound gross, and I know it may feel gross while you're doing it, but it is soooooo good when it cooks into the meat!*
Spread remaining rub over chicken and into the body cavity.
To Cook:
If you are using a grill, spray grill rack with nonstick spray. Preheat grill to medium. Set a metal drip pan in the center of the grill between the coals.
If you are roasting your chicken in the oven, preheat oven to 375. You will most likely need to take out a rack in order to allow for enough room in your oven for the chicken to stand up. You will need a dutch oven or roasting pan to put the chicken into.
Wash the can of beer off with hot, soapy water before you open it. You never know where that can has been! Open the can, drink half of the beer and make two more holes in top of can with can opener or knife. Stand can of beer up in middle of dutch oven or grill with mouth facing up. Lower the chicken's body cavity onto the can of beer, keeping the can standing upright. Cover the grill, or close oven and cook for 1-1 1/2 hours until the meat registers 180 degrees in middle of thigh meat or until meat falls off of the bone. I really like to baste the chicken while it is cooking, it gives that caramelized look and rotisserie taste to it!
When chicken is done cooking, carefully remove the beer can and throw away. Be careful! There will probably be hot beer left in the can and it will burn you if you aren't careful. Transfer chicken to a cutting board, let it stand for 5 minutes then carve and enjoy!
Bon appetit!
