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Herbed Beer Can Chicken

Our July Fourth tradition is to grill chickens that stand up on a can of beer. It’s a fun conversation piece. — Karen Barros, Bristol, Rhode Island
  • Total Time
    Prep: 15 min. Grill: 1-1/4 hours + standing
  • Makes
    4 servings

Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 fresh rosemary sprig
  • 1 can (12 ounces) beer

Directions

  • In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
  • Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
  • Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  • Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.
Nutrition Facts
6 ounces cooked chicken: 474 calories, 28g fat (6g saturated fat), 131mg cholesterol, 412mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 42g protein.

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