Retro Beer Can Chicken Seasoning
Classic slightly spicy taste a perfect balance of taste. A great way to get that moist, seasoned chicken, you’ll never want to cook a chicken any other way.
35g/1.2oz
$3.99
Description
Classic slightly spicy taste a perfect balance of taste. A great way to get that moist, seasoned chicken, you’ll never want to cook a chicken any other way.
35g/1.2oz
Ingredients:
Sea salt, spices, onion, mustard.
Allergen Info: Mustard
Prepared in Canada
Sea salt, spices, onion, mustard.
Allergen Info: Mustard
Prepared in Canada
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BEER CAN CHICKEN
ALL YOU NEED
Contents of pouch of Beer Can chicken seasoning
1 – Whole chicken (about 2 kgs/ 4 lbs.)
355ml (12 oz.) can of beer
15 ml (1 Tbsp.) olive oil
ALL YOU DO
Combine 30 ml(2 Tbsp.) Beer Can Chicken seasonings with the olive oil.
Rub the chicken with the seasoning & oil mix, including under the skin, where you can lift it with your fingers.
Open the can of beer and pour half into a glass for yourself. Add the remaining 15 ml (1 tbsp.) Beer Can Chicken seasoning into the can half full of beer.
Place beer can in a beer can roaster then place chicken on top. Legs facing down.
Grill over indirect heat at medium (do not put chicken directly over flame it will burn) for 1-1/2 to 2 hours until internal temperature of thigh is 82° C(180°F) and cooked all the way through. Remove chicken & let rest for 10 minutes before carving.
ALL YOU NEED
Contents of pouch of Beer Can chicken seasoning
1 – Whole chicken (about 2 kgs/ 4 lbs.)
355ml (12 oz.) can of beer
15 ml (1 Tbsp.) olive oil
ALL YOU DO
Combine 30 ml(2 Tbsp.) Beer Can Chicken seasonings with the olive oil.
Rub the chicken with the seasoning & oil mix, including under the skin, where you can lift it with your fingers.
Open the can of beer and pour half into a glass for yourself. Add the remaining 15 ml (1 tbsp.) Beer Can Chicken seasoning into the can half full of beer.
Place beer can in a beer can roaster then place chicken on top. Legs facing down.
Grill over indirect heat at medium (do not put chicken directly over flame it will burn) for 1-1/2 to 2 hours until internal temperature of thigh is 82° C(180°F) and cooked all the way through. Remove chicken & let rest for 10 minutes before carving.
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