Рецепт Gluten Free "Beer Can" Chicken
This is my gluten free version of a backyard BBQ favorite, "Beer Can Chicken". I couldn't find gluten free beer in a "can" locally and I am not sure that they make it in anything other than bottles. (I am sure someone will correct me if i am wrong.)
This is traditionally done on a barbecue grill but I did it in the oven. A good "beer can" chicken consists of two flavor infusing parts, the "Rub" and the "Can". The "Rub" is a spicy mixture that is rubbed all over the outside of the chicken, the inside of the chicken, and between the skin and the meat of the chicken. The "Can" is an interesting way to cook chicken. You fill a can 1/2 full of a liquid (generally half a beer) and add some of the "Rub" and other spices. The "Can" is placed inside the cavity of the chicken and sticks out of the bottom of the chicken a little, so the chicken sits upright during cooking. The liquid in the "Can" steams the chicken from the inside out infusing the spices. A delicious way to prepare chicken.
The Bird
- 1 whole chicken (4 pounds)
- The Rub
- 1/4 cup extra virgin olive oil
- 2 tablespoons garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 tablespoons molasses
- 1 tablespoon hot sauce (I used cholula)
- 1/2 lemon juiced (squeezed)
- 1/4 can of Jumex pineapple nectarThe Can
- I used Jumex pineapple nectar. (1/2 can of the liquid inside)
- 2 tablespoons of "the rub"
- 1 teaspoon rosemary
- 1 teaspoon minced garlic
- 1/2 lemon (juice)
Begin by soaking and washing the chicken in a bath of cold water and salt.
Mix the "Rub" together in a separate bowl and set aside. Punch extra holes in the top of the can and fill with the spices. When the chicken is washed, using your hands, begin coating the entire outside with the "Rub". Rub it in between the skin and the meat and on the interior of the cavity. Get it all over, be thorough. Holding the chicken upright, insert the can into the bottom and set it into your dutch oven. Use the legs of the chicken to act as a tripod for balance, you don't want it leaning on the sides. Place one small sweet vidalia onion in the neck cavity as a topper and use toothpicks to stretch the skin over the onion and secure it in place.
Pour one cup of water into the pan, place in the oven for 2 hours at 350 degrees. I basted it with the pans juices at 1 hour and added another cup of water. I find allot of uses for my dutch oven.
The "Can" after I picked the chicken up off it.
A picture of the finished chicken.
This was absolutely delicious! A perfect chicken, tender and moist with an excellent hot wingy/barbecue saucy flavor. Yummy!