Spice Rubbed Beer Can Chicken With Potatoes And Sweet Peppers Recipes

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

Steps:

• Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
• Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
• Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
• When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
• When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
• Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Steps:

• Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer.

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
• In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
• With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.