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medpundit |
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Saturday, June 19, 2004Take a 12 oz. can of beer. Any brand will do. The cheapest domestic is just as good as the most expensive imported beer. Drink two ounces of it. Leave the rest of it in the can. Place the can right side up, inside the chicken's rectal cavity. The chicken should sit upright supported by the beer can. Grill it indirectly for 70 to 90 minutes at about 350 degrees or until the chicken is 170 degrees Farenheit at the thickest part of its thigh. On our gas grill (a cheap Kenmore), that translates into turning two of the three burners on high and placing the chicken on the middle, turned-off burner. Close the grill and go do whatever you want for the next one to one and half hours. Remove the chicken from the grill, remove the beer can from the chicken, and serve with a Pinot Grigio or the rest of the six pack of that beer. Moist and tender and foolproof. posted by Sydney on 6/19/2004 09:57:00 PM 0 comments 0 Comments: |
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