Can-Can Chicken is a gluten free and dairy free main course. One serving contains 306 calories, 24g of protein, and 19g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have kosher salt, paprika, onion powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. If you like this recipe, take a look at these similar recipes: I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, and I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom.
In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil.
Place a beer-can chicken rack in pan.
Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can.
Place chicken vertically onto rack.
Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
Remove pan from grill; tent chicken with foil.
Let stand 10 minutes. Carefully remove chicken from rack.