A1 Sweet Mesquite Rubbed Beer Can Chicken Recipes

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
• Sprinkle rub seasoning over chicken; rub onto chicken.
• Open beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)
• Grill chicken 1 hour 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
• Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
• Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
• Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
• Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
• Serve with white barbecue sauce and corn bread.

Steps:

• Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
• Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
• Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
• When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
• When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
• Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.