It's a bird! It's a .....wait actually....it IS a bird....
It's a chicken! On a Beer Can! On our Grill!
So I was just kicking around on the computer and realized that had uploaded this picture a good 2 1/2 months ago - not long after I had started this blog - since I guess I was making some kind of attempt to take pictures of my creations. So there it is....Beer Can Chicken. Recipe below (the marinade is really my own concoction, but below I used Food Network's explanation on how to mount the chicken properly).
I have to say, this was extremely moist and I'll definitely do this again next summer. It's a great way to cook a whole chicken (which is usually pretty cheap) without heating up your whole house!
Beer Can Chicken
1 (4-pound) whole chicken
2 1/2 tablespoons canola oil
2 1/2 tablespoons Italian dressing
1 tablespoon paprika
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 tablespoon seasoned meat tenderizer
1 1/2 tablespoons salt
1 teaspoon black pepper
2 tablespoons Italian Seasoning
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.
Combine all ingreidents except chicken and beer. Rub chicken lightly inside and out with. Set aside.
Open beer can and either drink or discard half of the beer in the can. Place beer can on a solid surface.
Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove from grill and let rest for 10 minutes before carving.
Since I'm at it....this goes great with....(I'm glad I found this recipe on Kraft Foods since I made it a lot this past summer, my husband loves it!)
Grilled Potato Salad
2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
1 1/2 tablespoons minced garlic
1/4 cup Italian Dressing, divided
1/4 cup Mayonnaise
3 tablespoons grated Parmesan cheese
Prehat grill to medium-high heat.
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high for 8 minutes and drain. Add garlic and 2 tablespoons of the dressing, toss to coat.
Spray a large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto center of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Grill for 20 minutes or until potatoes are tender, turning packet over after 10 min. Mix mayonnaise and remaining 2 tablespoons of dressing in large bowl. Add potatoes and parmesan cheese and toss lightly. Serve warm (leftovers still taste great cold!)