Grillin and chillin!
It was a truly beautiful weekend in Norwalk and all over Connecticut as we saw our first real glimpse of spring :)
For me though, warmer weather means it’s time to really bust out the grill. Actually, even the snow doesn’t stop me from grilling, but you catch my drift.
On Sunday I finally tried my hand at beer can chicken, a pretty simple recipe that results in a juicy chicken with crispy skin. The simple part, you really only need a few ingredients (not counting a side dish) to make it happen. Here goes:
· A whole chicken (up to 4 lbs.). I got mine from Saugatuck Craft Butchery.
· Vegetable oil
· Spice rub of your choice or salt & pepper
· 12 oz. can of beer
Steps:
· Wash the chicken
· Pat the chicken dry
· Rub with a little vegetable oil
· Rub again, and generously, with spice rub and toss a little (about a tablespoon inside the chicken)
· Drink half the beer and ram the half full can right inside the chicken
· Place on center burner like a tripod (see photo) and light the two side burners (or however you can use indirect heat on your grill) and fire it up.
· An hour and 15 minutes later it should be done.
· Chicken temperatures should register 165 in the breast, 180 in the thigh.
· Last step…ENJOY!