Tuesday, October 07, 2008

Spice Rubbed Beer Can Chicken

Ingredients for Spice Rub: garlic powder, cumin, ground coriander, paprika, kosher salt, freshly ground black pepper, cayenne pepper, extra-virgin olive oil & 1 lemon zested (I didn't have a lemon, so I used dried lemon pepper seasoning instead)

This is all the dry ingredients combined

Spice Rub with olive oil until they are well blended

(This will keep, covered, in the refrigerator for 1 week.)

I used a 3 lb whole chicken, remove the innards as I call them, but it's the liver and gizzards from the center of the chicken, pat dry with paper towel so the rub will stick to it. Rub the seasoning mixture all over the chicken, inside and out.

SIDE NOTE: I think these pictures look like a bloody goop~ey, messy, nasty, raw chicken....but I ate the finished product and honestly it's really good....so if you can just get past the RAW state, it'll be great.
Open the beer and take a big swig or just pour out a couple of ounces. {My friend Ryan also gave me a great alternative if you don't want to use beer....she uses Dr. Pepper and pours out some and adds vinegar, the point to the liquid in the can is just to keep it moist while it's cooking, so I think you could use just about anything. I bet the Dr. Pepper would give it a sweet flavor!}

Sit the chicken on the can so the legs are at the bottom and the wings are at the top. Cook in a 350 degrees F oven. Just stand the can in a shallow roasting pan and cook about 1 hour or until juices run clear.

That wonderful spice rub, will get all crunchy and delicious
Look how moist and juicy that chicken is! This recipe is a bit messy, but SO delicious...I don't think I'll make chicken any other way from now on! Oh, and while it is cooking it smells wonderful too.

Here is the full recipe
Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil

1 lemon, zested
1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer