1 or 2whole chickens,
*salt & pepper, to taste,
1smallonion, finely chopped,
1jarjalapenos (juice only),
1clovegarlic, finely chopped,
1 or 2cansbeer (or beverage of your choice),
1Start with one or two whole chickens. Remove giblets, if any, from the body cavity. Remove any excess fat or skin from the chicken. Thoroughly wash chicken with water inside and out and dry. Season the chicken inside and out with salt and pepper.
2Empty out about half of the contents of the beer or beverage can(s). Fill the can with onion and garlic and a generous amount of jalapeño juice.
3If grilling outdoors, prepare and light charcoal. When coals turn white, spread them out, being sure to keep them to one side of the grill. Position the chicken-cavity side down over the beer can. Insert the can into the body cavity of the chicken until secure. Place the cooker opposite the coals for indirect heat. The seasonings and liquid in the can will permeate through the chicken as it cooks. Cook with the grill lid closed for 1 1/2 to 2 hours or until meat thermometer inserted deep into the thigh reads 180 degrees F. Allow chicken to rest for 10 minutes before serving.
4If baking the chicken in your oven, we recommend placing the cooker on a cookie sheet. Bake the chicken for 1 1/2 to 2 hours at 350 degrees F or until meat thermometer inserted deep into thigh reads 180 degrees F. Allow chicken to rest for 10 minutes before serving.
No Nutritional Information Available