Beer-Can Chicken
Beer-Can Chicken is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 12. One serving contains 579 calories, 43g of protein, and 38g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of beer, fajita seasoning, dressing, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Fried chicken with beer is fabulous, Beer-Brined Beer-Can Chicken, and Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread.
Instructions
Place each chicken in a large zip-top plastic bag.
Combine 1 can beer, Italian dressing, and fajita seasoning; pour evenly over chickens. Seal bags, and chill 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Open remaining 3 cans beer.
Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.)
Place food grate on grill.
Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 20 minutes or until golden and a meat thermometer registers 17
Let stand 10 minutes or until thermometer reaches 18
Carefully remove cans, and cut chickens into quarters.
Marinated Flank Steak: Omit 3 cans beer. Substitute 3 (2-pound) flank steaks for chicken, and marinate as directed.
Remove steak from marinade, discarding marinade.
Place steak on lit side of grill. Grill, covered with lid, over medium-high heat (350 to 40
about 20 minutes or to desired degree of doneness.
Let stand 10 minutes before slicing.
Note: For testing purposes only, we used Bolner's Fiesta Brand Extra Fancy Fajita Seasoning, which is available at Wal-Mart and most supermarkets.