San Francisco - July 01, 2008

Finger Lickin’ Good

Bounty Hunter Beer Can Chicken Recipe

You might be a redneck. Or you might just really like serving your guests chicken cooked on a beer can. Either way, switch it up this year.

Bounty Hunter Beer Can Chicken
Serves four

Ingredients
Cajun spice rub:
1 c. fennel seeds
1 c. coriander seeds
1 c. white sesame seeds
½ c. dried thyme
½ c. dried oregano
½ c. smoked paprika
1 tsp. Coleman’s dry mustard powder
1 tsp. turmeric
(The recipe includes a few “secret spices,” so feel free to add your faves. Once combined, the rub is enough for twenty chickens; save the extra in your fridge.)

4 lbs. chicken
1 can of Tecate beer
1 lime

1. Toast all seeds until you smell a strong aroma.

2. Cool seeds for 5-10 minutes then grind in a spice/coffee grinder.

3. Add additional spices to the ground seeds.

4. Clean chicken and rub with spice blend 20-30 minutes before cooking.

5. Place aluminum foil on the grill; put a beer can holder on top of that. Open the beer and pour out about a quarter then secure can in holder.

6. Place chicken (cavity down) over can and holder and pin wings back so that they don’t burn.

7. Squeeze half a lime into the neck of the chicken then use it to cork the neck to trap moisture.

8. Grill over low-medium heat for about 75 minutes or until the chicken reaches 165°F between the thigh and backbone.

9. Pull the chicken off the fire and toss back a cold one.

Recipe courtesy of Bounty Hunter, 975 First Street, at Main Street, Napa (707-226-3976).