90 to 120 minutes
1 large H-E-B Natural Whole Chicken (about 3 1/2 pounds)
2 teaspoons H-E-B Texas Originals Borracho Bean Seasoning
1 container (12 oz.) H-E-B Ready, Fresh, Go!® Pico de Gallo
1 can (12 oz.) beer
Sprinkle chicken inside and out with seasoning and set aside.
Pour out half of the beer. Fill the beer can with 1/2 cup of the pico de gallo.
Place the beer can into the Chick Can Rack (see general merchandise aisle). Set the chicken, cavity side down, on top of the can (see instructions on Chick Can Rack label). Cover the chicken with plastic wrap and refrigerate until ready to grill.
Grill Method: Prepare charcoal or gas grill for cooking; maintain 350°F inside closed grill. Place the prepared chicken on beer can holder over the indirect-heat side of the grill. Grill the chicken for 1 to 1 1/2 hours or until fully cooked with an internal temperature from the thickest part of the thigh of 165°F. Carefully remove the chicken and can holder from the grill and allow to sit for 10 minutes. Remove the chicken from the can, place on a cutting surface, and cut into 6 or 8 portions. Pour can juices over the chicken.
Oven Method: Heat oven to 350°F. Place the Chick Can Rack with the beer and chicken in a large baking dish. Lower the oven rack to the bottom level. Place a small baking dish with 1/4 to 1/2 cup of water on the baking dish with the chicken. Bake the chicken for 1 1/2 - 2 hours or until the internal temperature of the thickest part of the thigh reaches 165°F.
No Nutritional Information Available
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