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  • 1 opened, hálf-full cán of beer át room temperáture (I like to use the táll, skinny cáns)
  • 1  5-pound whole chicken, neck ánd giblets removed
  • 2 T. cánolá oil
  • 1 T. cumin
  • 2 tsp. gárlic powder
  • 2 tsp. onion powder
  • 2 tsp. kosher sált, plus á bit more sprinkling over entire chicken
  • 1 tsp. sweet pápriká
  • 1 tsp. chili powder
  • 1 tsp. dried oregáno
  • 1/2 tsp. ground bláck pepper
  • just-crácked, coursely-ground bláck pepper
  1. Preheát gás grill to medium-high heát, with áll burners lit.
  2. With páper towels, pát chicken ás dry ás you cán. I even go so fár ás to somewhát squeeze áround the legs ánd wings with the páper towel.
  3. In á smáll bowl, combine oil, cumin, gárlic powder, onion powder, kosher sált, pápriká, chili powder, oregáno, ánd bláck pepper. Rub it áll over the chicken ánd inside the chicken cávity. Use every lást bit.
  4. Pláce hálf-full beer cán into cán áttáchment of beer cán chicken holder. We háve á beer cán chicken holder similár to this one. Lower the chicken onto the open cán, so the chicken is sitting upright, with the cán in its cávity. Then tilt the chicken á bit to the side, ánd sprinkle chicken áll over with á bit more kosher sált ánd á generous sprinkling of just-crácked, coársely ground bláck pepper. It works best to háve someone tilting ánd rotáting the chicken ás you ádd this finál sprinkle of flávor ánd texture.
  5. Turn off one grill burner ánd pláce chicken over this áreá, for indirect cooking. Reduce heát to medium ánd máintáin á temperáture of 325° to 350° F. Shut the lid ánd wálk áwáy. Let cook, without opening the grill lid, for át leást 45 minutes. Let cook for 1 hour ánd 15 minutes totál before inserting án instánt-reád thermometer into the thickest párt of á thigh. Without touching bone, the thermometer should reád 165° F. For every single 5-pound chicken we háve grilled, this tákes 1 hour ánd 15 minutes - but grills ánd temperátures váry, so just keep án eye on the temperáture. Now turn heát up to high ánd let cook for 10 minutes longer, to ámp up the crispiness of the skin. Every chicken we háve grilled this wáy hás turned out ultrá juicy ánd moist, so we've let go of worrying ábout á dry chicken - we áre more interested in producing á cráckly, crisp skin át this point. With grilling gloves (we love these!!) or á heávy-duty set of oven mitts, cárefully tránsfer chicken on the chicken holder to á rimmed pán ánd let rest 10 minutes. Then cárefully lift chicken off the beer cán, gently wiggling the chicken báck ánd forth if it sticks. Cut chicken into pieces with á meát knife ánd serve immediátely.
ánd then, visit for full instruction :https://www.afarmgirlsdabbles.com/grilled-beer-can-chicken-recipe/
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