Grilled Chicken On A Can

Prep Time:10 Mins | Total Time:1 Hr 25 Mins | Makes:6
  

  

Make tender, juicy grilled chicken the trendiest way — with a can of beer.


1 whole chicken (about 4 lbs/8.8 kg)
1 tbsp (15 mL) olive oil
1 pouch (35 g) Old El Paso* Fajita Seasoning Mix
1 can (355 mL) regular or nonalcoholic beer


  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Fold wings of chicken across back with tips touching. Brush outside of chicken with oil. Sprinkle fajita seasoning mix inside cavity and over outside of chicken; rub with fingers.
  • Pour 1/2 cup (125 mL) of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity.
  • Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F (82°C) and juice is no longer pink when center of thigh is cut.
  • Using tongs, carefully lift chicken and place in 9x13-inch (23x33 cm) rectangular baking pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
Grilled Chicken On A Can




Tip
Kitchen Tip: Use a 355 mL can of lemon-lime soda pop or ginger ale instead of the beer. The flavour will be slightly different, but the chicken will be tender and juicy.



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