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Beer-Barbecued Chicken

May/June 2009

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Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.



READER'S COMMENT:
"I planned to make this recipe, using oil, salt, and Jamaican jerk rub (not the spices listed here) to make my work effort as little as possible. I had already made rub in advance (I make a larger rub mixture in advance so it is easy to...
Beer-Barbecued Chicken

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 1 tablespoon smoked paprika , (see Shopping Tip)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon packed dark brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle chile , (see Shopping Tip)
  • 1/2 teaspoon freshly ground pepper
  • 1 4-pound chicken
  • 1 12-ounce bottle beer, preferably pale ale or American lager, divided

Preparation

  1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
  3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
  5. Close the lid and roast undisturbed for 45 minutes.
  6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Tips & Notes

  • Make Ahead Tip: Equipment: Kitchen string, metal or foil drip pan
  • Shopping tip: Smoked paprika and ground chipotle chile can be found in the spice section of well-stocked supermarkets or online at penzeys.com.

Nutrition

Per serving (without skin): 173 calories; 7 g fat (2 g sat, 1 g mono); 76 mg cholesterol; 2 g carbohydrates; 25 g protein; 1 g fiber; 656 mg sodium; 250 mg potassium.

Nutrition Bonus: Iron (15% daily value).

Exchanges: 3 1/2 lean meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Meal/Course
Dinner

Publication
May/June 2009
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