Project Ideas

Beer Can Chicken

directions:

(1) 3½-pound whole chicken, rinsed & patted dry

3 tbsp olive oil

2 tbsp Dijon mustard

INGREDIENTS:

salt & freshly ground pepper

(1) 14.9-ounce can of beer

2 garlic cloves, finely chopped

1 tsp chili powder

1tbsp light brown sugar

In a small bowl, combine the olive oil, mustard, brown sugar, chili powder,

and garlic.

Season the chicken generously inside and out with salt and pepper. Slather

the chicken inside and out with the mustard mixture.

Preheat the grill to 350° with the top air flow vent closed and the bottom air

flow vent set to 4.

Pop open the beer can and pour out (or slurp up) the top 2 inches of beer.

Place the beer can on a solid surface away from the grill. Place the bird

cavity over the beer can.

Stand the chicken and beer upright on the grill grate. Close the cover and

cook until the juices run clear and the internal tempature of the thigh is

165°F, approximately 1¼ hours.

Remove the chicken from the grill and let stand for 10 minutes before

carving.

Serves 4