Yield: Yields 1 cup sauce.
Servings: four to six.
To put a spin on the usual beer-can chicken recipe, I add a sweet-spicy sauce to the beer, coat the chicken with an aromatic spice rub, and simmer the beer mixture after grilling to make a rich sauce with a kick.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To make the spice rub, combine all the ingredients in a small bowl.
Rinse the chicken and pat it dry with paper towels. Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. With your fingers, work a little of the spice rub under the skin. Set aside 1 Tbs. of the spice rub for the sauce, then sprinkle the remaining rub all over the skin and rub it in to spread evenly. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight.
This was a delicious alternative to the standard beer can chicken.
So tasty and tender, it's our go-to chicken dish!
I have been making this recipe for years and it is a winner!Delicious every time
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?