Root Beer Can Chicken
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Root Beer Can Chicken
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Sweet and sticky, this smoky balsamic root beer chicken is intensely flavored and fingerlicking good. The perfect simple dinner for outdoor cooking during the hottest months of
the year.
Use leftovers in a pasta salad, add to chicken sandwiches for a picnic or enjoy alongside a
baked potato and corn on the cob for a perfect summer meal.
Ingredients
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One 4 – 5 pound Roasting or Frying Chicken
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1 tablespoons smoked paprika
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2 teaspoons dried oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 teaspoons sea salt
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2 teaspoons fresh ground black pepper
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2 tablespoons Chipotle olive oil
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2 tablespoons Maple balsamic
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1 can Root Beer
Directions
Pat the chicken dry with a paper towel. In a small bowl, mix the paprika, oregano, garlic and onion powders, sea salt and black pepper. Pour in the olive oil and balsamic and stir to make a paste. Rub the spice mixture all over the chicken.
Preheat the oven to 450°F or a grill to medium-high heat.
Holding the chicken upright, with the cavity facing down, insert the root beer can into the cavity. Spread chicken legs out to form a tripod to support itself in a shallow baking dish, or metal pie plate for the oven, or place directly on the BBQ grill.
Cover and grill (or bake in the oven) for 1½ - 2 hours. Cooking time will be dependent on the size of the chicken. To test doneness insert a meat thermometer inserted into the meaty portion of the thigh. When it registers 170° it is cooked.
Carefully remove from the oven, or turn off the grill, and let the chicken rest for 10 minutes, upright. Lift chicken slightly using tongs; place spatula under can. Gently lift the chicken using tongs; carefully twist the can and remove it from the cavity. Let chicken rest an additional 5 to 7 minutes before carving.
The chicken will keep in the fridge in an airtight container for up to 3 days.