GARLIC RANCH BEER-CAN CHICKEN

Garlic Ranch Beer-Can Chicken image

Juicy grilled chicken is in reach with this delicious garlic bacon ranch spin on beer-can chicken that your whole family will love.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 4

Number Of Ingredients 9

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Ingredients

1 whole roasting chicken (3 1/2 to 4 lb)
4 tablespoons cold butter, cut into tablespoons
3 cloves garlic, finely chopped
1/4 cup vegetable oil
1 package (1 oz) ranch salad dressing & seasoning mix
1 can (12 oz) beer
1/2 cup ranch dressing
1/4 cup chopped cooked bacon
Chopped fresh chives and chopped fresh dill weed, if desired

Steps:

Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

Nutrition Facts : Calories 670, Carbohydrate 4 g, Cholesterol 180 mg, Fat 6, Fiber 0 g, Protein 50 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 1 g