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Beer Can Chicken

July 17, 2009

Beer Can Chicken
 Take one 5 lb chicken and give it a good rinse and one over, plucking off any yellow outer skin hanging on or feathers. Sit the Chicken on a ¾ full open beer (we used Miller Lite). Rub the chicken of a mixture of ~1/4 C olive oil, 3tb salt/spice mixture.

To make potatoes on the side, par boil 1 lb. halved red new potatoes for about 5 minutes. Then drain and toss with a blended mix of 4 tb. Olive oil and half of a packet of onion soup mix. Arrange the potatoes around the chicken.

Cook the chicken dish in the center of a 325°F oven for an hour.

After an hour of cooking the chicken (once it reaches an internal temp of about 130°F) prepare the glaze.

We used a small bottle of Orangina type juice drink, the juice of half a lemon and one lime, ¼ ts fresh ground ginger, red pepper flakes & cayenne pepper, finished off with a nice dredge of honey. Let your glaze ingredients come together for a good half hour then dab it all over with a brush then pour remainder over chicken.

Let the chicken go until it reaches a temperature of 180°F (in the breast, ~165°F in the thigh)

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