Sunday, June 6, 2010

Root Beer Can Chicken...

Found in Cooking Light Magazine, June 2010
$9.92 for 4 servings

1 1/2 t Hungarian sweet paprika
1 t brown sugar
1/2 t garlic powder
1/2 t onion powder
1/2 t ground red pepper
1/2 t chili powder
1/4 t ground allspice
3/4 t kosher salt, divided
2 (12 oz) cans root beer, divided
2 T chilled unsalted butter, cut into pieces
2 t cider vinegar
1 (3 1/2-4 lb) whole chicken, skinned

1. Prepare grill for indirect grilling, heating one side to medium
2. Combine first 7 ingredients and 1/2 t salt in a small bowl
3. Open both root beer cans; pour 18 oz. into a small saucepan. Set remaining root beer aside (in the can.) Bring 18 oz. root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes.) Remove from heat. Add remaining 1/4 t salt, butter and vinegar, stirring until smooth.
4. Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Plae chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1hour 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160 degrees, basting chicken every 20 minutes with sauce. n
5. Lift chicken slightly using tongs; place spatula under can. Carefully, remove chicken and can from grill; placing on a cutting board. Let stand for 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken. Yield: 4 servings (serving size 1 breast half or 1 leg quarter.)
Calories 371; Fat 15.1 g (sat 6.2, mono 5g, poly 2.4g); Protein 35.6g; Carb 21.4g; Fiber 0.2g; Chol 121 mg; Iron 19 mg;
Sodium 502 mg; Calc 32 mg.

I made this for dinner last night. Paired with steamed Brussel's sprouts, homemade macaroni and cheese and side salad. It really was as simple as the directions stated. Dh really enjoyed it. The magaize calls it a family friendly recipe, but the chili powder and red pepper make it a tad spicy for young children. If you're making this for children under 5 or 6 I'd adjust the seasonings to reduce the heat. Add a bit more onion powder and garlic powder and reduce the chili and red pepper powders. Oh, and make sure to check the temperature before you turn off your grill. I ended up having to put the chicken back onto the grill for about 20 minutes to hit the proper temperature.

Happy eating!

1 comment:

  1. Ooh, this sounds yummy! I love Cooking Light for healthy recipes. I would definitely reduce the spices for myself too : )