Title: Spice Beer Chicken With Asparagus And Corn
Categories: Canadian, Chicken, Grill, Spice
Yield: 4 Servings
3 1/4 lb Whole chicken
2 ts Olive oil
1 ts Dry mustard
1 ts Garlic powder
1 ts Paprika
3/4 ts Salt
1/2 ts Cracked black pepper
12 oz Can beer
2 Rosemary sprigs
2 Garlic cloves, minced
Preheat the barbecue to medium-high. Rinse the chicken inside and
out with cold water and pat dry with paper towel. Brush the chicken
all over with the oil.
Combine the mustard, garlic powder, paprika, salt and pepper in a
small bowl. Rub the spice mixture all over the chicken and inside
the cavity.
Open the beer can and pour out half of the beer and reserve for
another use. Place the rosemary sprigs and the garlic inside the
beer can. Place the chicken cavity over the top of the beer can so
about half of the can sits inside the chicken.
Turn one burner off on the barbecue. Place the chicken on the unlit
side using the legs and can as a tripod; close the lid. Cook the
chicken, using indirect heat, for about 1 1/2 hours or until cooked
and the juices run clear when the chicken is pierced around the
thigh bone. Carefully remove the chicken from the barbecue using
oven mitts or rubber gloves. Cover with foil to keep warm and let
stand for 10 minutes before carving.
Serving suggestion: Serve with grilled asparagus and corn cobs
slathered in chilli and red pepper butter.
Recipe from: the Alberta Chicken Producers
Source: growingalberta.com
