Note: Recipe directions are suitable for original size.
Diet per serving may change if servings are adjusted.
- 1 tablespoon smoked paprika. (see Shopping Tip)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1 teaspoon packed brownish sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic clove powder
- 1/2 teaspoon ground chipotle chile. (see Shopping Tip)
- 1/2 teaspoon freshly ground pepper
- 1 4-pound chicken
- 1 12-ounce bottle beer, preferably pale ale or American lager, divided
Preparation
1 h 45 m- Preheat a propane gas grill (with all of burners lit) to 400 °F or develop a fire inside a charcoal grill and allow it to burn lower to medium heat (about 400 °F).
- Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic clove powder, chipotle chile and pepper in a tiny bowl.
- Remove giblets from chicken (if incorporated) and trim any excess skin. Release your skin within the breast and leg meat. Rub the spice mixture underneath the skin to the breast meat and leg meat, just a little onto the skin and within the cavity. Tuck wings underneath the body and tie the legs along with kitchen string.
- If utilizing a propane gas grill, switch off one burner (departing one to two burners lit, based on your grill). If utilizing a charcoal grill, slowly move the coals to 1 side. Putting on a stove mitt, carefully convey a drip pan underneath the grill rack around the unheated side. Put the chicken white meat-side lower around the rack within the pan. Pour half the beer in to the cavity (it's OK if some drips out in to the drip pan).
- Close the lid and roast undisturbed for forty-five minutes.
- Turn the chicken white meat-side up. Pour the rest of the beer in to the cavity. Cover and continue roasting until an immediate-read thermometer placed in to the thickest area of the leg without touching bone registers 165 °F, 30-45 minutes more. Transfer the chicken to some clean cutting board let rest for ten minutes before taking out the string and carving.
- Equipment: Kitchen string, metal or foil drip pan
- Shopping tip: Smoked paprika and ground chipotle chile are available in the spice portion of well-stocked supermarkets or online at penzeys.com.
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Diet information
- Per serving: 152 calories 3 g fat( 1 g sitting) 1 g fiber 2 g carbohydrates 27 g protein 6 mcg folate 72 mg cholesterol 1 g sugars g added sugars 659 IU vit a mg ascorbic acid 30 mg calcium 2 mg iron 646 mg sodium 263 mg potassium
- Carb Servings:
- Exchanges: 3 1/2 lean meat
Reviews 6
Rate and Review
By: EatingWell User
Tasty and tender I chose to make this recipe with company coming and so i was wishing it had been good also it was! prepping was simple and easy , after we place it within the grill, we simply checked it a few occasions. It required more than time mentioned around the recipe to prepare although not much. Will certainly allow it to be again. I just discover a method to obtain more beer to remain within the chicken! Pros: easy, don't need to check it too frequently Cons: beer was difficult to pour making it remain in the chicken
By: EatingWell User
Excellent taste and incredibly moist We chose to make this for any fourth of This summer prepare-off also it was scrumptious! We chose it since it was reduced calories compared to ribs everybody else introduced, however it continues to have that backyard BBQ type of tone. And, I'm not keen on preparing food with with metal near/inside it because the traditional beer can chicken is. So, it was a terrific way to have that flavor. Thanks! Pros: moist, flavorful, low-calorie Cons: cooking was more than the recipe stated
October 06, 2010
By: EatingWell User
I planned to create this recipe, using oil, salt, and Jamaican jerk rub (not the spices right here) to create my work effort less than possible. I'd already made rub ahead of time (I create a bigger rub mixture ahead of time so you can easily grab, and store it in a tiny glass canning jar). I recognized which i had accidentally obtained a pre-cut (organic) chicken and never an entire (organic) chicken. Due to my situation, I made use of the overall idea with this recipe and modified it as well as I possibly could. Used to do the next: 1) went to my garden and cut enough fresh rosemary oil to coat the foot of my half sheet pan (I've got a big plant), 2) rinsed dried the chicken 3) Applied kosher salt all around the chicken pieces, 4) coated chicken with essential olive oil 5) coated the chicken that the pre-made Jamaican jerk rub, 5) placed the chicken on the top from the rosemary oil within the pan, 6) put a can of beer in to the shallow half sheet pan. 7) Place it within the oven at 450oF for 10 min, 8) dropped the temp to 325oF and cooked it for an additional hour. I simply required it and sampled it which is great! The rosemary oil flavor is powerful, if you don't like rosemary oil this isn't for you personally. Only lower side was the organic chicken pieces are just 3.5 lbs total (I considered it before I began) there isn't much meat around the chicken when compared to bigger chicken pieces purchased on the market.
By: EatingWell User
I'm visiting the market now to get ingredients I have to get this to recipe. I believe this really is great. Appreciate the recipe.
By: EatingWell User
A-mazing! It had been simple to make and sampled sooo good! I finished up using my crockpot to create this chicken, but didn't miss the BBQ-ing whatsoever. We spent they day trip around the lake and came the place to find a scrumptious dinner! (offered using the Garden Pasta Salad - leftover chicken designed a welcome addition for this salad the following day for supper!)
September 14, 2009