Sriracha Beer Can Chicken
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- 1 whole(s) chicken giblets removed and patted dry
- 1/2 cup(s) (1 stick) unsalted butter softened
- 1/4 cup(s) Sriracha Chili Sauce
- 1 can(s) light beer, pale ale works great
- 1. Remove the giblets from the chicken and pat it dry with a paper towel.
- 2. In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
- 3. Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
- 4. Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
- 5. Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
- 6. Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
- 7. Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
- 8. Use a thermometer to make sure the bird registers 160 degrees in the breast and 175-180 in the thigh.
- 9. Remove bird carefully from grill and let cool for 10 minutes.
- 10. Carefully remove beer can from chicken cavity.
- 11. Slice up chicken and serve!
This recipe is a personal recipe added by AllenD and has not been tested or endorsed by MyRecipes.
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