The end of spring is just around the corner, unofficially marked by the Memorial Day weekend, even though it’s officially spring until June 21. Family and friends get together and enjoy the great outdoors before the never ending Texas summer heat sets in. This means lots of grilling at our Texas lakes and rivers and in our Texas backyards.
Here’s a great grilling recipe I’m sharing from my husband’s cookbook. This is a dish that Frank has cooked just for the two of us; and for larger gatherings simply by adding more chickens on seasoned beers to the grill. It’s very easy to prepare and time spent waiting for the chicken to cook is easily spent visiting with your guests. I can’t tell you how many times I’ve made this grilled chicken recipe for supper when Frank gets home from work. He always says that it tastes as good as his beer can chicken. Then, I remind him that it’s his recipe.
Serve this chicken with your favorite side dishes that can be made in advance, such as grilled corn on the cob, pinto beans, chilled fruit salad, andchilled watermelon for dessert. Of course, iced tea with fresh lemon slices and mint leavesis all you need to top off a Texas cookout.
Guzman’s Beer Can Chicken
Recipe courtesy of Francisco (Frank) Guzman
3-4 servings
Ingredients
1 whole chicken
2 TB olive oil
3 TB Emeril’s Original Essence + 1 tsp more for the beer can
½ tsp black pepper
1 12 oz can beer (one you would drink)
1 tsp unsalted butter
¼ cup water
1 small potato or onion (optional)
Other Items Needed
Measuring cups and spoons
Basting brush
Tongs
Baking pan
Pot holders
Instructions
Preheat the grill on medium heat
Rinse and pat dry the chicken. Carefully remove skin from the chicken. Baste the chicken with olive oil. Season the chicken with Essence and black pepper inside and out. Plug the chicken’s neck with the potato or onion to keep in the juices for tenderness while it is grilling.
Either drink or pour out half of the beer. Add water, butter, and Essence to the beer can’s contents. Place the chicken’s cavity over the beer can and place it on the grill.
Cook on medium-low heat approximately 1 hour or until the chicken is golden brown.
Remove from the grill and let the chicken rest about 10 minutes before carving it. Serve with your favorite side dishes that you’ve prepared in advance.
Another dish to grill is upcoming from Kathryn’s Texas Kitchen.
Until next time…
Bon appetit!