Ingredients
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1/2 cup apple cider
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1 teaspoon balsamic vinegar
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1 tablespoon kosher salt
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1 teaspoon sugar
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon cayenne pepper
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1 teaspoon paprika
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1 teaspoon ground mustard
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2 garlic cloves, sliced small enough to fit in the beer can
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1/4 lemon, sliced small enought to fit in the beer can
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1 small onion
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1 (3 1/2-4 lb) broiler or 1 (3 1/2-4 lb) broiler-fryer chickens
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1 (12 ounce) can beer
Instructions
- Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside.
- In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard.
- Loosen skin from around the chicken breast, thighs and legs.
- Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
- Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
- Refrigerate for 1 hour.
- Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
- Add the garlic and lemon to the can of beer.
- Poke additional holes in the top of the can with a can opener.
- Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well.
- Insert the whole onion into the neck hole as far as you can.
- Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
- Place chicken over drip pan.
- Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill.
- Cover and let stand for 10 minutes.
- Remove chicken from can (for me this took the help of DH.
- Enjoy.