Elizabeth Karmel’s Citrus-Salt Rubbed Beer Can Chicken

Citrus Salt Rubbed Beer Can Chicken

Citrus Salt Rubbed Beer Can Chicken

Spring must have gone back to bed because we are having winter redux! It is cold and snowy today in Chicago. That means one thing I am craving comfort food again! My favorite homey meal is a roasted chicken (beer-can style, of course!) and fluffy grilled new potatoes. A little spinach, asparagus or even green beans make it soulfully satisfying and easy! To lighten things up, I created a citrus-salt rub that you put all over the chicken, both inside and out for an infusion of flavor that will wake up the seasons and put a spring in your step-even if you still have to bundle up like crazy!

The great thing about the rub is that the fluffy fine citrus zest explodes with flavor but doesn’t make the dry rub wet. When you are zesting your citrus, use a Microplane zester and make sure not to get any of the bitter white pith in your zest.

Try my Citrus-Sale Rubbed Beer Can Chicken made in the Grill Friends™ Chicken Sitter and perched over white wine instead of beer. Serve with Sparkling New PotatoesGrilled AsparagusSteakhouse Spinach or your favorite veggies.

Elizabeth Karmel

Citrus-Salt Rubbed Beer Can Chicken Recipe:

Grilling Method: Indirect/Medium Heat

Citrus-Salt Rub:

Zest of a lemon (about 2 teaspoons)
Zest of half an orange (about 2 teaspoons)
3 teaspoons Morton kosher salt
Pinch of cayenne pepper
Pinch of granulated garlic

1 4-5 pound roasting chicken, preferably organic
Olive oil
1 12-ounce can of beer or 12-ounces of white wine
Citrus-Salt Rub, see above

Grill Friends Chicken Sitter

elizabeth karmel grill friends chicken sitter

Chicken Sitter, part of Elizabeth Karmel’s Grill Friends BBQ tool line. Made by HIC, Harold Import Co.

In a small bowl, stir the rub ingredients until well combined. Set aside for rubbing chicken.
Remove neck and giblets and rinse chicken inside and out if desired; pat dry with paper towels. Coat chicken lightly with oil and season inside and out with 2/3rds of the Citrus-Salt rub. Set aside.

Open beer can, pour out about ¼ cup of the beer and make an extra hole in top of the can with church key can opener. Alternatively, pour beer into the Chicken Sitter or pour 12-ounces of wine into the Chicken Sitter. Sprinkle the remaining dry rub inside beer can or Sitter. Place beer can in center of cooking grate and “sit” chicken on top of the beer can. The chicken will appear to be “sitting” on the grate.

Cook chicken for 1 – 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving.

Note: When removing from grate, be careful not to spill contents of beer can or Sitter, as it will be very hot.

Serves 4

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About Elizabeth Karmel

Elizabeth Karmel Chef, Author, Media Personality North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She is a guest judge on Chopped and has appeared on a number of Food Network shows and has hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/ElizabethKarmel

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