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EatingWell
Beer-Barbecued Chicken
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.
EatingWell Test Kitchen
Ingredients
Directions
Tips
Equipment: Kitchen string, metal or foil drip pan
Tips
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 Facts
Per Serving:
152 calories; protein 26.8g; carbohydrates 2.5g; dietary fiber 0.9g; sugars 0.9g; fat 3.3g; saturated fat 0.9g; cholesterol 72.3mg; vitamin a iu 659.2IU; vitamin c 0.2mg; folate 5.8mcg; calcium 30.2mg; iron 1.5mg; magnesium 29.4mg; potassium 263.3mg; sodium 646.4mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
3 1/2 lean meat
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