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Main dishes

Can Grilled Chicken

photo by:kraft
You've heard how grilling a whole chicken over a can of beer makes it super-moist and juicy. Turns out it works just as well with a can of apple juice!
10 min
1 hr 40 min
6 servings

What You Need

whole  broiler-fryer chicken (3-1/2 lb.)
Tbsp.  A.1. Dry Rubs Garlic & Classic Herb, divided
can  (11.5 oz.) apple juice

Make It

HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

REMOVE and discard neck and giblets from chicken. Also, remove excess fat from inside the body and neck cavities. Reserve 1-1/2 tsp. dry rub seasoning mix for later use. Sprinkle 1-1/2 tsp. of remaining seasoning mix evenly into body and neck cavities of chicken. Rub remaining seasoning mix onto outside of chicken.

OPEN can of apple juice. Pour half the juice into another container; refrigerate for another use. Use beer opener to punch 2 additional holes in top of can. Add reserved seasoning mix to remaining juice in can. Tuck wing tips behind back of chicken. Hold the chicken upright, then lower over the juice can, so can fits inside body cavity of chicken.

PLACE chicken (with can) on grill grate over unlit area, pulling legs forward to allow chicken stand upright on grate. Cover grill; cook 1-1/4 to 1-1/2 hours or until chicken is done (165°F), monitoring for consistent grill temperature.

REMOVE chicken from grill, being careful to keep it upright. Let stand 5 min. Use hot pads to carefully remove can; discard can and juice. Cut chicken into quarters or slices to serve.

Kraft Kitchens Tips

Special Extra
Use the remaining apple juice mixed with water to soak aromatic wood chips, such as hickory or mesquite. Then, add the wood chips to the hot grill just before adding the chicken, adding more soaked wood chips after 1 hour.
Cooking Know-How
Indirect heat is the term used for when a grilled food is cooked not directly over the heat source. The grill is always covered so that it acts like an oven. This cooking method is most commonly used when grilling larger cuts of meat, such as roasts and thick steaks.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
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