Adult Recipes

Summer Recipes:
Summer’s com'in and here comes the heat…so lets “Fire it Up” with
this season’s grill recipe:

Thirsty Bird:

¼ cup paprika
tbsp. light brown sugar
tsp. cayenne pepper
2 tsp. ground cinnamon
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 whole 4 – 6 lb. chicken
1 12 oz. can of beer (use non-alcoholic, or ginger ale as substitutes with kids)
1 tbsp. fresh lime juice
Mesquite or hickory chips
Drip pan (a pie pan works well)

Mix all ingredients for Spice Rub Mix in a small bowl (a plastic bowl with a lid or a zip lock bag is great to shake it in). Set aside.

Thoroughly clean and rinse chicken (make sure to remove gizzard bag) and pat dry. Liberally coat inside and outside of chicken with spice rub mix. (Although not necessary, for best results refrigerate at least 1 hour or overnight to allow rub to do its magic). Preheat grill (medium heat, approx. 350 – 400 degrees). Place a sheet of heavy duty aluminum foil with edges folded up, a foil pan or a foil pie plate on the grill. Pout out ½ of the beer from can and add the lime juice; place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more rub. Cook on covered grill for 1 hr to 1 hr 15 mins., or until juices run clear when pierced with fork (keep lid closed as much as possible). Using tongs and oven mitts, carefully remove the chicken and can from the grill (be extremely careful not to spill boiling beer on yourself). Let chicken rest upright for 10 minutes before lifting from can. Discard beer, carve chicken into serving pieces.