Wednesday, October 10, 2007
Hollywood and Dine: Mark Wahlberg's Beer Can Chicken
1 whole chicken (4-5 pounds)
1 12 ounce can of beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tsps olive oil
1 tsps dried thyme
1/2 tsps red pepper flakes, crushed
Juice of 1 lemon
1/2 tsps lemon zest
Dry Rub Seasoning:
Combine the following:
2 tbs paprika
2 tbs kosher salt
1 tbs black pepper
1 tbs onion powder
2 tbs garlic powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried leaf thyme
(store left over rub in jar or baggie)
Combine all rub ingredients in a small mixing bowl. Sprinkle 1/2 teaspoon of lemon zest over rub. Set aside.
Remove giblets and the neck from chicken.
Rub olive oil all over chicken. Sprinkle all over with rub, including cavity.
Open can of beer and discard half of it. Place minced garlic, rosemary, thyme, lemon juice and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.
Preheat grill or oven 350 degrees. Place birds on grill or in oven balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours or until internal temperature of thigh is 180 degrees (breast 160). Remove chicken when finished cooking and let sit (with beer can still intact) for 10 minutes before carving. DO NOT DRINK BEER. ENJOY!