The Beer Chicken
I have always been intrigued by the ever so loved beer chicken. I see this as the American rebuttal to French cuisine cooking in wine. Nevertheless the concoction is great. A well rubbed frying chicken combined with Budweiser can satisfy anyone at a cookout. Here is a great recipe I stumbled upon:
Step 1: Prep the Chicken
Frying chicken work well. Chop loose skin from buttock area. Wash with cold water and pat dry.
Step 2: Rub the Chicken
Combine the following into a dry rub:
- ¼ cup brown sugar (packed firmly)
- 2 tbsp. smoked paprika
- 2 tbsp. black pepper (fresh cracked preferred)
- 2 tbsp. coarse kosher salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. celery seeds
- 2 tsp cayenne pepper
Rub the chicken well with the rub. Leave a tbsp. or two. Drink half of one beer, hoppy beers work well. Over a sink, mix the rest of the rub in the half drank can, it will foam a little. Stick the can up the chicken. The legs should help tripod with the can for support.
Step 3: Grill the Chicken
Set on indirect heat on your grill. I use a charcoal and spread the coals on the sides with the chicken over nothing. If using gas, turn on opposite burners from the side with the chicken. Let cook at approximately 300˚F for about 1 hour and 30 min. Check for internal temperature of 170˚F. Remove beer before consuming.
