Showing You How To Give Up Sodium Without Giving Up Your Life
Beer Can Chicken 2
This is a variation on the beer can chicken concept that has been popular for a while. This version uses the smoky rub recipe with smoked paprika and injects additional liquid into the bird, making an especially flavorful and juicy bird. I smoked it, but you can also do it either or the grill or in the oven. For a non-alcoholic chicken, substitute ginger ale or lemon lime soda. If you grill it, use the indirect method, which means that you set up your fire so that it is hottest away from the food. On a charcoal grill, arrange it in two piles at opposite sides of the grill. Place a foil drip pan in the center of the grill between the mounds of embers. On a gas grill, if it has two burners, light one side on high and cook the chicken on the other.
1 Chicken
1 cn Beer,Divided
1/2 Onion,Chopped
2 T Olive Oil
1/4 c Cider Vinegar,Divided
1 Smoky Chicken Rub
Up to a day before cooking, remove and discard the fat from inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out under cold running water; then drain and blot dry, inside and out, with paper towels. Pop the tab on the beer can. Using a "church key" type of can opener, punch six or seven holes in the top of the can. Pour out about 1/3 of beer into a bowl. Add the onion, 1 teaspoon of the rub and 2 tablespoons of the vinegar to the beer can. Add the remaining vinegar, 1 tablespoon of the rub and olive to the beer in the bowl and use a meat injector to inject it into the breast and legs of the chicken. Sprinkle 1 tablespoon of the rub inside the body and neck cavities; then rub the rest all over the skin of the bird. If you wish you'll get additional flavor by rubbing some of the rub between the flesh and the skin. Cover and refrigerate the chicken overnight. When ready to cook the chicken, preheat the grill. Holding the chicken upright (wings at top, legs at bottom), with the opening of the body cavity down, insert the beer can into the lower cavity. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. Cover the grill and cook the chicken until fall-off-the-bone tender, about an hour, depending on size. Use a thermometer to check for doneness. The internal temperature should be 180 degrees. Using tongs, lift the bird to a cutting board or platter, holding a metal spatula underneath the beer can for support.
Yield: 6 Servings
Sodium Category: LowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
1 Very Lean Meat
2 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 6 Amount Per Serving |
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| Calories | 197 |
| Calories from Fat | 117 |
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| % Daily Values * | |
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Total Fat 13 gr Saturated Fat 3 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 7 gr Cholesterol 36 mg Sodium 42 mg Potassium 241 mg Carbohydrates 8 gr Dietary Fiber 2.8gr Protein 10 gr |
19% 15% 12% 1% 6% 3% 8% |
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Vitamin A Vitamin C Calcium Iron |
30% 6% 6% 17% |
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* Percent Daily Values are based on a 2000 calorie diet |
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