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Tiger Sauce Beer Can Chicken

Prep Time:

20 mins.

Cook Time:

85 mins.

Yield:

4 to 6 servings

Placing a whole chicken on a half-full can of beer ensures that it’s moist and tender on the inside, while grilling or baking it provides a deliciously crispy exterior. The best of both worlds, with lots of Tiger Sauce sweet heat!

Ingredients

  • 1 whole roasting chicken (3 1/2 to 4 pounds)
  • 2 tablespoons unsalted butter, softened
  • 3 scallions, whites minced, greens thinly sliced, separated
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons Creole seasoning
  • 1 (12-ounce) can beer
  • 1/4 cup Tiger Sauce® Habanero Lime
  • Ranch dressing, for serving

Directions

  1. Prepare a gas or charcoal grill for indirect grilling. Rinse chicken and remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
  2. Mash butter and scallion whites in a small bowl with a fork. Carefully loosen skin at top of chicken breast and rub 1/2 teaspoon of the salt on the breast meat. Spread scallion butter evenly under skin of breast, without removing skin.
  3. Rub oil over outside of chicken. Sprinkle with remaining 1 teaspoon salt, the pepper and 2 teaspoons of Creole seasoning. Open a beer can and discard half of the beer, then add the remaining 1 teaspoon Creole seasoning into the beer can. Place the can on a small baking sheet and carefully slide chicken cavity over can. Pull the legs forward so they form a tripod with the can and chicken can stand on its own. (Or use a beer-can-chicken holder sold at most food and grill stores.) Tuck wing tips behind chicken.
  4. Stand chicken on the can in center of grill away from heat source. Cover grill and cook until legs move easily when twisted or lifted and an instant-read thermometer inserted in thickest part of thigh reads at least 165°F, about 1 hour to 1 hour 15 minutes.
  5. Brush chicken to coat completely with Tiger Sauce. Cover grill again and continue cooking until chicken skin crisps, about 5 to 8 minutes longer.
  6. With tongs and a flat metal spatula, carefully remove chicken and can from grill and place on a clean cutting board or serving platter. Let chicken stand 5 to 10 minutes. Twist can from chicken; discard can.
  7. Carve chicken, top with sliced scallion greens and serve with ranch dressing for dipping.

Kitchen Tip:

  • Oven method: Prepare chicken as directed. Arrange oven rack in lowest position and preheat to 375°F. Stand the chicken on the can in an 8-inch square (2-quart) baking dish. Pour a little water in bottom of dish. Bake until legs move easily when twisted or lifted and instant-read thermometer inserted in thickest part of thigh reads at least 165°F, about 1 hour to 1 hour 15 minutes. Brush chicken to coat completely with Tiger Sauce. Bake until chicken skin crisps, about 5 to 8 minutes longer. Serve as directed.
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