chicken | main course | on the grill

Paprika Garlic Beer Can Chicken

Prep Time: 10 minutes Cooking Time: 1 Hour 4 servings

Products Included In Recipe


1 Whole Granny's Whole Chicken
1.5 tbsp | 20 ml garlic, finely chopped
1 tsp | 5 ml sea salt
2 tsp | 10 ml paprika
1 tsp | 5 ml dried chilies (optional)
1/2 tsp | 2.5 ml ground coriander seed
1/4 tsp | 1.25 ml dried mustard
1/4 tsp | 1.25 ml ground pepper
2 tbsp | 30 ml butter, softened
1 tbsp | 15 ml olive oil
1 (355 ml) can lime beer


Heat grill to 350°F-375°F (180°C-190°C) and prepare a spot for the chicken to cook over indirect heat.
Combine all seasoning ingredients, from garlic to ground pepper.
Lift skin from breast and thighs being careful not to tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
Rub the skin with olive oil.
Discard 1/3 of the beer in the can and place bird over the can, so the cavity covers most of the beer can and the bird can stand upright. Alternatively you can use a beer can chicken holder.
Roast the chicken upright on the grill for about 1 hour or until a thermometer inserted into the thigh, away from any bones, reads 170°F (80°C).

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