B
EER
-C
AN
C
HICKEN
Makes 2—6 servings
Suggested Pit Boss Wood Pellet Flavour:
Hickory, Apple or Competition Blend
Preheat barbecue then reduce to MEDIUM (275°F—350°F)
Pull tab off the chilled beer. Pour 1/2 can into a frosty mug. Leave 1/2 in the can to be used for recipe. Using a
church key-style can opener, make a few more holes in top of beer can..
Rinse chicken, inside and out, under cold running water. Drain and plot dry with paper towels. Sprinkle 1/4 of
the rub inside the cavity of the chicken. Rub 1/2 of the rub on the entire outside of the bird.
Spoon remaining rub into the beer can. Carefully insert the upright can into the cavity of the chicken.
Place the upright can and chicken on the middle of the cooking grid. Cover grill and cook the chicken until it is
golden brown and crispy. Using an instant read thermometer, insert it into the thickest part of the thigh, but not
touching the bone. Internal temperature should be 165° F to 170° F. 1 1/4 to 1/12 hours.
Using tongs, carefully transfer upright chicken to serving platter. Let rest 5 minutes, then carefully remove the
chicken from the can, be careful not to spill the HOT liquid. Carve, quarter or half the chicken and serve.
N
ON
-A
LCOHOLIC
B
EER
-C
AN
C
HICKEN
Using the same method as above, but substitute the can of beer with a can of your favourite non-diet
cola, fruit flavour soda, root beer or water with extra seasoning.
E
ASY
R
ANCH
C
HICKEN
S
ATAY
Makes 2—6 servings
Suggested Pit Boss Wood Pellet Flavour: Apple, Pecan or Cherry
Preheat barbecue then reduce to HIGH (425°F)
Cut breast, lengthwise, into 1/4 inch or slightly thicker pieces. Rinse the chicken under cold running water and
blot dry with a paper towel.
Place chicken slices into a plastic zip-lock type bag. Pour the Ranch salad dressing into the bag with the chicken.
Sprinkle with a little salt and pepper. Zip bag closed and carefully shake bag, coating chicken evenly with the liquid.
Place in refrigerator for 1 to 2 hours, or over night. Turn and shake bag once or twice so the chicken marinades
evenly.
Soak long wooden skewers in water for a minimum of 30 minutes.
When ready to cook, weave the chicken strips, in and out like a ribbon, onto the wooden skewers.
Brush the cooking grid with oil. Place the sates on the hot grid and grill until cooked, 2 to 3 minutes per side.
When done the chicken will turn white and be firm.
Good for a main entrée or as an appetizer.
1
4– 6 lb.
Whole Chicken
1
12 oz. can
Beer (chilled)
2-3
Tablespoons
“Louisiana Grills” - Key Lime Jerk or Chicken Rub
TIP
Most prepared salad dressings make very quick, easy and tasty marinades for meats, poultry
or fish.
1
Pound.
Boneless, Skinless Chicken Breast ( or Chicken Thighs)
1/4
Cup
Prepared Ranch or Italian Salad Dressing
Salt and Pepper to taste
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