Eosinophilic Esophagitis Friendly Beer Can Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
For the dry rub
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp dried thyme
For the beer can
- 1 can (12 oz) lager or pale ale beer
- 1 tsp kosher salt
- ½ tsp garlic powder
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the grill for indirect heat: on a gas grill, light the outer burners to medium-high (about 375–400°F / 190–205°C) and leave the center burner off; on a charcoal grill, bank the coals to both sides and leave the center clear. Close the lid and let the grill come to temperature.
- 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, 1 tsp kosher salt, black pepper, cayenne, and dried thyme. Stir until evenly mixed.
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