Grilled chicken on a beer can

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

The secret to creating a deliciously browned chicken is the dry rub Patrick Neely uses on the bird. It's a blend of smoked paprika, cayenne pepper, dried herbs, and cumin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Grilled chicken

Chicken weighing 1.8 kg (wash and dry)
Vegetable oil
Chicken brushing mixture, see below
1 can (340 g) beer

Dry marinade for rubbing chicken

2 tbsp smoked paprika
2 tbsp. salt
2 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp. ground cumin
2 tsp dried thyme
2 tsp dried oregano
2 tsp black pepper
2 tsp garlic powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, light beer, paprika, ground cayenne pepper, thyme, oregano, cumin, onion powder, garlic powder

Cooking the dish according to the recipe:

For dry mix:

Combine all ingredients in a small bowl and use to grill chicken. Store any unused mixture in an airtight container for up to 6 months.
For the chicken:

Preheat grill to medium-high heat.

Brush the chicken inside and out with vegetable oil. Rub the dry rub mixture in the same manner. Pour in 1/4 of the beer and place the chicken on the can. Place the chicken in the center of the preheated grill and close the lid.

Cook for 1 to 1.5 hours, or until the chicken reaches 165°F (74°C) on a thermometer. When done, cover with foil and let rest for 10 minutes before slicing.

Categories:

recipe / Dinner / Festive dishes / Grill, barbecue / Grilled chicken / Grilled poultry / American cuisine / Patrick and Gina Neely

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