I’d like to give a shout out to the dinner captain this past
Sunday night, my husband. He decided on beer can chicken. Decided Dr. Pepper
might be tastier. Decided to buy two whole chickens to try one on the grill and
one in the oven. Decided to rub it with our favorite BBQ dry rub. All great
decisions that resulted in one fantastic Sunday dinner.
I would also like to give a shout out to my sister who was
in town, and took on the role of drink captain.
This is what happens when Ingri is the drink captain:
- 1 3-4 lb chicken
- Dry rub of choice (we use a spicy brown sugar pork/poultry
- Olive oil
- 1 can Dr. Pepper
- Beer can chicken stand (optional) - find at Amazon or BBB
You can do this one of two ways: Grill or oven. In either case, preheat to 350. If using the oven, line a large roasting pan
with aluminum foil.
Pat the chicken dry.
Sprinkle it with tons of your favorite dry rub or spices. Drizzle with
olive oil. Pour out about ½ of the Dr.
Pepper. Poke holes along the top of the can and sides (high enough so you don’t
leak all of the Dr. Pepper like John did the first time around – his only fail
of the evening). Place the can in the
chicken stand, fit the chicken around it (right side up), then cook for about 1
hour and 15 minutes, or until a thermometer reads 160. Let sit several minutes before carving.
Here's the oven variation:
Loved this. Will make it again and again.
Labels: Chicken, grilling