Here’s a fun take on the popular beer-can chicken. To add color and flavor, try spraying the chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar as it grills. If you’re frequently opening up the grill, you may need to increase the cooking time a bit.
—STEVE BATH LINCOLN, NE
PREP: 30 MIN. + CHILLING • GRILL: 1 1/4 HOURS + STANDING • MAKES: 6 SERVINGS
1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3 1/2-4 pounds)
1 can (12 ounces) beer
1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
2. Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
3. Place the chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1 1/4-1 1/2 hours or until a thermometer inserted in thigh reads 180°.
4. Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack.