Classic Beer Can Chicken on your Brinkmann Grill

Friday, April 23, 2010 @ 01:04 PM

1 tbsp paprika

1 Tbsp packed dark brown sugar

1 tsp ground cumin

1 tsp garlic powder

1\4 tsp ground ginger

1 tsp salt

1\2 tsp black pepper

1 chicken 3 1\2-4 lbs rinsed and patted dry

1 can beer(12 oz)

Prepare your Brinkmann Grill for indirect cooking

Combine all the dry ingredients in a small bowl.With your fingers, gently loosen skin of chicken over the breast meat,legs & thighs.Rub your dry ingredient mixture inside the cavity,and under & on the skin. Open beer can & pour off 1/4 of the beer.Place your can in your Bayou Classic ChickCan rack.Place ChickCan rack in a pie plate or oven safe pan. Place chicken cavity over the can.Place the chicken in the pan upright on the grill grate over indirect heat.Cover and cook until the chicken is very tender and thermometer inserted into thickestpart of thigh registers 170 degrees.(About 1 1\4 to 1 1\2 hours) Use metal tongs to lift chicken off the pan,take off of ChickCan rack. Let rest for about 5 mins.Slice chicken & serve.

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22 Responses to “Classic Beer Can Chicken on your Brinkmann Grill”

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