EatingWell: Beer-Barbecued Chicken
By Bruce Weinstein and Mark Scarbrough, EatingWell
on
Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.
Beer-Barbecued Chicken
Makes 6 servings.
Active Time: 15 minutes
Total Time: 1 3/4 hours
1 tablespoon smoked paprika (see shopping tip)
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
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