Combine chicken with beer and what do you get? An awesome recipe for bar be cued chicken which is sure to have you begging for more. The fact that each serving is less than 200 calories makes this an extremely attractive recipe for those looking to shed weight the healthy way! Yeah, beer and chicken AND weight loss! Master stroke, isn’t it?
Ingredients
Whole Chicken – 4 lb
Dried Organo – 2 tsp
Beer (pale ale) – 1 bottle, 12 ounces
Ground Cumin – 1 tsp
Paprika (smoked) – 1 tbsp
Onion powder- ½ tsp
Chipotle chile (ground) – ½ tsp
Dark brown sugar- 1 tsp, packed
Salt- 1 and ½ tsp
Grlic powder- ½ tsp
Pepper, preferable, freshly ground- ½ tsp
Method
• Prepare your gas grill, by preheating it to 400 degrees.
• In an appropriately sized bowl, put in all the spices and seasonings – paprika, pepper, salt, chipotle chile, garlic powder, onion powder, cumin as well as oregano and mix well so that they form a uniform mixture.
• Prepare the chicken by removing the giblets and trim it of any additional skin. Thereafter, loosen the skin in the thigh and breast region and rub the mixture of spices under the skin. Do so a little under the skin and make sure it is inside the cavity formed by loosening the skin. Proceed to tuck the wings under the body and then tie the two legs to one another with a piece of string.
• Turn off one of the burners in your gas grill and then carefully insert a drip pan underneath the grill rack towards the unheated side. Then, place the chicken breast, with its side facing downwards on the rack, right over the pan and follow it up by pouring half the beer into the cavity formed by loosening the skin.
• Thereafter, close and roast for at least 45 minutes, to tenderize the chicken.
• Turn the roasted chicken to the other side and then pour the remaining beer into the cavity and repeat the roasting process for a similar period of time. A good indication that the roasting is done, is when a thermometer inserted into the thickest portion of the thigh, registers a temperature of 165 degrees (without making contact with the bone).
• Then, transfer the cooked chicken onto a cutting board, cool for about ten minutes and then remove the string before you proceed to carve it! All done!
