4 servings (serving size: 1 breast half or 1 leg quarter)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1 1/2 teaspoons Hungarian sweet paprika
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt, divided
2 (12-ounce) cans root beer, divided
2 tablespoons chilled unsalted butter, cut into pieces
2 teaspoons cider vinegar
1 (3 1/2-pound) whole chicken, skinned
How to Make It
Prepare grill for indirect grilling, heating one side to medium.
Combine first 7 ingredients and 1/2 teaspoon salt in a small bowl.
Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.
Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°, basting chicken every 20 minutes with sauce.
Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.
I made this chicken in my oven because we didn't have a grill and it turned out beautifully! I made a 5.5 pound bird and it was done in about a hour on 375° according to my thermometer which I had in the thigh. I pulled it out and let it rest for half an hour. Which was really, really, really hard. Because this thing stank my house up real pretty like if you know what I mean! But that first bite was totally worth the wait!The best part on the bird was definitely the skin. Getting a bite of skin with the chicken was like a flavor explosion in my mouth. All of the spices mixed with the glaze were to die for. And definitely do not skip the root beer reduction glaze if you make this! It's time consuming and creates another pot to clean, but it's worth it. Plus your already waiting on the bird anyways, so why not? You would expect it to be kinda overly sweet from the root beer, but it surprisingly isn't. The vinegar added to it gives it a almost bbq quality that I didn't expect. I used the drippings from the chicken mixed with the reduction in the bottom of my baking dish as a sort of awesome gravy for my mashed sweet potatoes and bites of chicken that I didn't have a piece of skin for. I would also say that even the most novice of cooks could do this recipe. The absolute hardest part is waiting. For the reduction to boil down, and the chicken to rest. Do don't be afraid to try it. You and your family will thank you later!
Best chicken ever! We're not a couple terribly skilled at using our grill. Except for steak, we tend to either overcook or undercook things. This chicken was perfect. We used a 4 1/2 pound chicken and added 1/2 hour to the cooking time. Juicy, crispy, and cute as the dickens as it cooked standing up.
Simply fabulous! I used a 4.5 lb chicken on my gas grill and kept all the burners on low and it was amazing! Took about an hour and 45 minutes and turned such a gorgeous dark color (almost reminded me of Peking Duck!) Will make again, definitely! Had a little trouble keeping it upright at first, but once it cooked for around 20 minutes it was easier to prop up.
Per Ann Taylor Pitman (in Oct 2010 issue) this can be baked in the oven at 375 for 1 hour or until thigh is 165. To replicate the smokey grill flavor, reduce sweet paprika to 3/4 tsp and add 3/4 tsp smoked paprika.
You'll have to remove a rack in your oven to accomodate an upright (propped up on the can) chicken.
Yumm! This was a good one and pretty fun to make. Never did the whole chicken thing before, so I accidentally bought the chicken with all the skin and guts still inside it....so that was pretty gross taking out, but the chicken was only $2.50. The chicken was super moist and the glaze was delicious,... in addition the whole patio/house smelled amazing. I think I saw the neighbors salivating over the fence line. It was also perfect amount of food for me and my wife... half breast and thigh for each.