Friday, August 22, 2014

Lime-A-Rita Beer Can Chicken

Photo courtesy Taste of Home.
     Every year I have to do one attempt at "Beer Can Chicken." You season a whole bird, place it on an aluminum can filled with liquid and plop it on a heated grill (or in the oven) to cook until the meat is done and skin is crisp. I've learned this is one of the best ways to keep a bird moist. 
     This year I decided to try another variation, I used a Lime-a-Rita beer with a smoky spice rub on the outside. I like the citrus punch of a marguarita, so it seemed like a good idea and it was. This chicken was very moist and had a good flavor.
Lime-A-Rita Beer Can Chicken
1- 5 lb. whole chicken
Vegetable oil
1-12-oz. Budweiser Lime-A-Rita beer*

1 tsp. lime juice
1 clove garlic

Spice Rub:
1 T. smoked paprika
1 T. kosher salt
1 T. onion powder
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. dried thyme
1 tsp. dried cilantro
1 tsp. cracked black pepper
1 T.  garlic powder

In a small plastic bowl with a lid, mix all the spices together. Extra rub can be stored for months.

Preheat your grill to medium-high heat.

Rub chicken and cavity with the oil. 

Sprinkle the chicken with spice mixture, seasoning the cavity and under the skin

Pour out 1/4 of the beer and add lime juice to the can.  Drop in a garlic clove. 

Sit the chicken on top of the beer can. 

Place the chicken in the center of the hot grill and close lid. 
Cook the chicken for 1-1/2 hours or until a thermometer registers 165 degrees F. 

Let rest, then place dethroned bird on plate and cut apart into sections for serving. 
Serves 5-6.

*Substitute Sprite or other lemon/lime soda.


Taste Of Home Recipe of the Day