Rosemary Garlic Beer Can Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 141.1
- Total Fat: 3.3 g
- Cholesterol: 77.5 mg
- Sodium: 380.5 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.2 g
- Protein: 24.4 g
View full nutritional breakdown of Rosemary Garlic Beer Can Chicken calories by ingredient
Introduction
In the oven or on the grill either way its so moist and yummy! In the oven or on the grill either way its so moist and yummy!Number of Servings: 8
Ingredients
-
Roasting Chicken, 1 chicken, bone and skin removed (4lbs)
*Budweiser Select Beer, 6 oz
Garlic, 1 clove -minced
Rosemary, 2 tbsp
Salt, 2 tbsp
Pepper, black, 1 tsp
Paprika, 1 tsp
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Spray chicken lightly with cooking spray then rub inside and out with salt, pepper, papirika, minced garlic, and rosemary. Set aside.
Open beer can and drink or dump out half can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, you can pick up a cheap beer can chicken holder at walmart or any other store for like 5 bucks.
Cook the chicken over medium heat with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
This will make 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOEMELEAGLES.
Open beer can and drink or dump out half can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, you can pick up a cheap beer can chicken holder at walmart or any other store for like 5 bucks.
Cook the chicken over medium heat with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
This will make 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOEMELEAGLES.
