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 Potatoes, Grilled Asparagus, Steakhouse Spinach or your favorite veggies.
Citrus-Salt Rubbed Beer Can Chicken Recipe:
Grilling Method: Indirect/Medium Heat
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
1 12-ounce can of beer or 12-ounces of white wine
Citrus-Salt Rub, see above
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.