TEX-MEX BEER-CAN CHICKEN

Tex-Mex Beer-Can Chicken image

This beer-can bird is delicious on its own, paired with cilantro-lime rice, or shredded and tucked into tacos with your favorite fixings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 4

Number Of Ingredients 8

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Ingredients

1 whole roasting chicken (3 1/2 to 4 lb)
4 tablespoons cold butter, cut into tablespoons
3 green onions, thinly sliced, white and green parts separated
1/4 cup vegetable oil
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/2 teaspoon salt
1 can (12 oz) beer
Chopped fresh cilantro leaves, Old El Paso™ Thick 'n Chunky salsa, lime wedges, as 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 green onion whites evenly under skin of breast, without removing skin.
In small bowl, mix vegetable oil, taco seasoning mix and salt. 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. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.
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. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.

Nutrition Facts : Calories 520, Carbohydrate 2 g, Cholesterol 165 mg, Fat 3, Fiber 0 g, Protein 47 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g