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.
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.
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I have been making this beer can chicken since the Fine Cooking issue was released in 2005. It is by far the best recipe for BBQ beer can. I like to brine my bird for a day or two prior for extra flavour and tenderness. The accompanying sauce has been complimented over and over by diners. Great to impress company over for dinner or a family meal. Waldy Malouf outdid himself with this dish!
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
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