Herbed Beer Can Chicken

Name: Herbed Beer Can Chicken
Ingredients: 2 tablespoons canola oil; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 2 teaspoons minced fresh parsley; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 garlic cloves, minced, divided; 1 broiler/fryer chicken (3 to 4 pounds); 1 fresh rosemary sprig; 1 can (12 ounces) beer

11 ingredients

4 steps

Ingredients

2 tablespoons canola oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced, divided
1 broiler/fryer chicken (3 to 4 pounds)
1 fresh rosemary sprig
1 can (12 ounces) beer

Directions

1

In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
2

Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
3

Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
4

Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.