Tandoori Beer Can Chicken
Featured Recipe of the H-E-B Grill Master
1 hour and 15 minutes
1 (4 lb.) whole chicken
1/2 can beer (blonde ale or wheat beer)
* Rub Ingredients:
1 Tbsp. each: fresh ground ginger, minced garlic, paprika
1 Tbsp. kosher salt
2 tsp. coarse ground black pepper
1 tsp. each: cumin and cinnamon
1/2 tsp. ground coriander
1/4 tsp. chili powder
Remove gizzards and neck from chicken. Rinse chicken inside and out; then pat dry.
Combine rub ingredients together in a bowl; then season the inside and outside of the chic
ken with spice paste.
Let chicken marinate (up to 4 hours or overnight).
Preheat one side of the grill to medium heat. Place the can of beer in the chicken and set
the chicken on the side of the grill that is not lit. Stand the bird up right, balancing
it on the legs and the can.
Cover the grill and cook for approximately 1 hour and 15 minutes, or until the internal te
mperature of the bird reaches 165°F and the juices run clear.
Let cooked chicken set for 10 minutes prior to serving.
No Nutritional Information Available
No Source Information Available