Recipe courtesy of Robin Koury
Episode: Whole Chicken
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Robin Koury's Spice of Life Beer Can Chicken
Total:
3 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Special equipment: 3 cups apple wood smoking chips 1 disposable aluminum pie plate (or drip pan)

Soak the wood chips in water for at least 2 hours.

When ready to grill, preheat 1 of the burners to 350 degrees F.

Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.

Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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