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Gluten-free Beer Can Chicken
Celiac.com 11/05/2014 - Beer can chicken is one of those simple, no fuss grilling options that never fails to draw a smile from guests.
It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.
- 1 whole chicken (about 3 pounds)
- ½ cup brown sugar
- 3 tablespoons paprika
- 3 teaspoons dry mustard
- 1 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons lemon pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer)
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl.
Rinse chicken under cold running water.
Discard giblets and neck from chicken; drain and pat dry.
Sprinkle 1 teaspoon of the seasoning mix into the cavity of the chicken.
Rub the remaining seasoning mix over the entire surface of the chicken.
Place the half-full can of beer in a small oven-proof baking dish.
Fit whole chicken over the can of beer with the legs on the bottom; keep upright.
Place the chicken, standing on the can, and in the center of the baking dish, directly on the heated grill.
Close the lid grill the chicken until the juices run clear, about 1 hour 15 minutes, or until an oven thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).
Remove the chicken from the grill and remove and discard the beer can.
Cover the chicken with aluminum foil, and rest it in a warm area for 10 minutes before slicing.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams