BEER CAN CHICKEN
3 tbs. paprika
1 packet splenda
1 tbs. salt
2 tsp. coarsely ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
2 chickens ( 3 1/2 pounds each) giblets and necks removed
2 cans ( 12 ounces each beer)
Preheat gas grill on medium heat or charcoal grill to indirect grilling. In a small bowl, combine paprika, splenda, salt black pepper, onion powder, garlic powder and cayenne pepper. If you like, rinse chickens in cold water and pat dry with paper towels. Sprinkle 1 tablespoon spice mixture inside cavity of each chicken. Rub remaining spice mixture all over chickens.
Wipe beer cans clean. Open beer cans; pour off 1/2 cup beer from each can. With can opener(church key) make 4 more holes on top of each can.
With partially filled beer can on flat surface, hold 1 chicken upright, with opening of body cavity down, and slide chicken over top of beer can so can fits inside cavity. Repeat with other chicken and can. With large spatula, transfer chickens, one at a time, to center of hot grill rack, keeping cans upright. Spread out legs to balance chickens on rack.
3 tbs. paprika
1 packet splenda
1 tbs. salt
2 tsp. coarsely ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
2 chickens ( 3 1/2 pounds each) giblets and necks removed
2 cans ( 12 ounces each beer)
Preheat gas grill on medium heat or charcoal grill to indirect grilling. In a small bowl, combine paprika, splenda, salt black pepper, onion powder, garlic powder and cayenne pepper. If you like, rinse chickens in cold water and pat dry with paper towels. Sprinkle 1 tablespoon spice mixture inside cavity of each chicken. Rub remaining spice mixture all over chickens.
Wipe beer cans clean. Open beer cans; pour off 1/2 cup beer from each can. With can opener(church key) make 4 more holes on top of each can.
With partially filled beer can on flat surface, hold 1 chicken upright, with opening of body cavity down, and slide chicken over top of beer can so can fits inside cavity. Repeat with other chicken and can. With large spatula, transfer chickens, one at a time, to center of hot grill rack, keeping cans upright. Spread out legs to balance chickens on rack.
Cover grill and grill chickens until temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 F. and juices run clear when pierced with tip of knife, 1 hour and 15 minutes. With tongs and barbecue mitts, remove chickens and cans from grill, being careful not to spill beer. Let chicken stand 10 minutes before lifting from cans. Transfer chicken to carving board. Discard beer. serves 8; 4 carbs Note: a can of coca cola can also be used instead of the beer
Good Housekeeping Smart Carb Suppers
Good Housekeeping Smart Carb Suppers
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