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Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions

Source: The Deen Bros. Get Fired Up by Jamie Deen, Bobby Dean, and Mellissa Clark
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Rating: 4.5   Reviews: 14 See Reviews
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  Serves 4
In our family, you bet Beer Can Chicken is a staple. We’re always adding new twists to the recipe. Lately we’ve been hooked on serving it with these fantastic quick-pickled Vidalia onions -- a classic Southern ingredient with an addicting amount of kick and pucker. No surprise here, but a Beer Can Shandy goes really well with this dish.
RECIPE INGREDIENTS
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon light brown sugar
2 teaspoons chili powder
2 garlic cloves, finely chopped
One 3 1/2-pound whole chicken, rinsed and patted dry
Salt and freshly ground black pepper
One 14.9-ounce can beer
Sweet and Spicy Pickled Vidalia Onions (see below), for serving

Sweet and Spicy Pickled Vidalia Onions:
1 large Vidalia onion, thinly sliced crosswise
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
Pinch of cayenne pepper
Pinch of sugar
Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions Recipe at Cooking.com
DIRECTIONS
Make the Sweet and Spicy Pickled Vidalia Onions: Place the onion in a bowl. Toss with the vinegar, salt, cayenne, and sugar. Let the mixture stand for at least 30 minutes before serving.





Make the Chicken:


In a small bowl, combine the olive oil, mustard, brown sugar, chili powder, and garlic.


Season the chicken generously inside and out with salt and pepper. Slather the chicken inside and out with the mustard mixture.


Prepare the grill for indirect grilling and preheat to medium-high heat.


Pop open the beer can and pour out (or slurp up) the top 2 inches of beer. Place the beer can on a solid surface away from the grill. Place the bird cavity over the beer can.


Stand the chicken and beer upright on the grill grate. Close the cover and cook until the juices run clear when the chicken is pricked in the thigh with a fork, about 1 1/4 hours.


Remove the chicken from the grill and let stand for 10 minutes before carving. Serve with Sweet and Spicy Pickled Vidalia Onions.


Recipe reprinted by permission of Random House. All rights reserved.
Date Added: 06/23/2011
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Spotlight Recipe Review See all 14 reviews »

Rating: 5
by: Rebekah E. Reviewed: 07/21/2012
must be a miss print
The recipe sounds great and you all have never let me down before But 11 hours and 40 minutes to cook I don't thinks so. Directions needs some editing. Need the right cooking time please!!
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