Sunday, July 6, 2008

Drunk & Grilled

Poor little bird.... sitting on a plate, cold and shrink wrapped in plastic. I think it's time to set this bird free! I've had a whole chicken fryer defrosting in my fridge for a couple days and my husband thought it would be fun to have "beer can chicken" for lunch. I thought it was a great idea since a few of my fave blogs featured beer can chicken recently.

There are countless recipes out there for Beer Can Chicken, but my husband decided to take the reigns and wing it (pardon the pun). Of course, there were no specific measurements but here's essentially what he did:

Montreal Chicken Seasoning (McCormick Grills Mates)
Garlic Powder
Onion Powder
Salt & Pepper to taste
16 oz can of beer
1 tablespoon of olive or canola oil
1 whole chicken fryer

To prep your chicken, rinse and pat dry.
Coat the chicken with the spices to your taste - both outside and inside the cavity.
Drizzle the oil over the chicken and rub to coat.
Drink about 1/4 of the beer and poke holes around the 1/4 top of the can with a small knife.
Carefully place the chicken over the top of the beer can through its cavity.
Place on a medium high grill and cover, allowing it to cook for 45-50 mins. Don't peek!
Before serving, allow the chicken to rest at least 10 minutes for the juices to redistribute.

To accompany our Beer Can Chicken, I served it with some leftover Portobella Mushroom & Spinach Pilaf, marinated tomatoes and a key lime tart. Because I forgot to share the recipe for my Portobella Mushroom & Spinach Pilaf yesterday, here it is:

3 medium sized portobella mushroom caps, stemmed removed & chopped
2 tablespoons butter
2 cloves garlic, minced
1/2 small onion, minced
1/2 cup chopped spinach (fresh or frozen)
salt & pepper to taste
2 cups prepared, cooked brown rice

In a skillet, melt butter, add onion and garlic.
While onions soften, rough chop the mushroom caps.
Once the onions become translucent, add mushrooms.
Saute until mushrooms soften and release their juices.
If the mushrooms are a little dry, add a touch of olive oil or another tablespoon of butter.
Add the prepared, cooked brown rice to the skillet* and stir until warmed through & serve.

* I recommend using a nonstick skillet when preparing this to prevent the rice from sticking and to prevent adding more butter/oil when you add the rice.

One reason why I really like cooking a whole chicken is because I can use the leftover meat for other dishes. With the leftover chicken I have, I plan on making a chicken salad and a chicken alfredo lasagna... so stay tuned for those recipes later this week!

**I've also submitted this chicken recipe to the Hungry for Some Chicken blogging event where they are highlighting chicken recipes this month! Check out the Nutiferia site for additional recipes for other foods they've highlighted in previous months.**

**I've also submitted this chicken recipe to the Let Them Eat Chicken blogging event! Read the interesting article about free range chickens on the blog, A Merrier World.**