
Beer Can Chicken with Rosemary and Thyme

by:




Have you been to that party? You know the one where the hostlets call him Innocent Edtakes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. Its part of our genetic code. So Innocent Ed trots off to the market to buy bone-in chicken pieces and some barbecue sauce. Back home, he fires up the coals, taking great delight in the blazing heat. He scatters the raw chicken pieces on the grate and begins a male ritual that has survived countless generations. He flips his food. He figures he is not really grilling unless he is poking the food and turning it over regularly. Trouble is, the chicken is sticking. Every time he picks up a piece, he leaves a little skin behind on the grate. The fat in the skin melts and drips into the grill. With the lid open, the fat begins to flare-up. Innocent Ed has created the ideal environment for burning: lots of heat, lots of fat, and lots of air. Ed notices that the chicken pieces are looking dark, so he tries to cover up the blackened spots with some barbecue sauce. He brushes the sauce on liberally and continues the ritual. Turn, turn, turn. Burn, burn, burn. Eventually the sauce has burned so much that he figures the chicken must be cooked, so he pulls it off the grill and serves it. Guess what? It is still raw at the bone.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 whole chicken (about 4 pounds)
1 teaspoons extra virgin olive oil
1 can (11 ounces) beer, at room temperature
2 sprigs fresh rosemary
1 clove garlic, crushed
1 lemon juice
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
RUB:
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1029
- Total Fat: 69.7 g
- Saturated Fat: 19.8 g
- Trans Fat: 0.4 g
- Cholesterol: 340.5 mg
- Sodium: 916.4 mg
- Total Carbs: 5 g
- Dietary Fiber: 0.7 g
- Sugars: 0.4 g
- Protein: 85.1 g
preparation

comments
Mommy_loves_to_cook
December 10, 2011