This recipe has wonderful flavor and the chicken is moist and tender. Also pictured are Spanish Potato Salad and
Summer Harvest Vegetable Medley. Barb L.
Yield: ½ cup of rub, enough for approximately 2 chickens; 4-6 Servings of chicken
1 whole chicken, about 3-4 pounds
1 can beer of your choice (if it's flat, that's ok too)
1 Tbsp Flying Olive Garlic, Harissa, Chipotle, Cayenne Red Chile Extra Virgin Olive Oil or a Combination (We like mostly Garlic with a hint of Harissa or Chipotle)
1 Tbsp kosher salt
1 ½ Tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp chili powder of choice (I use Ancho Chili: great flavor but mild)
1 tsp freshly ground black pepper
1 tsp cumin
Pinch of cayenne pepper, if desired
Heat the oven to 350 degrees.
Line a large pan with aluminum foil. Rinse and pat the chicken dry. Place the large opening of the chicken over the beer can so that the legs are on the bottom.
Mix together the remaining ingredients well. Place half in a bowl and half in a jar to use for later.
Rub the Flying Olive Extra Virgin of Choice over the chicken, massaging it into the skin, under the legs and wings. Place approximately 1 Tbsp of the rub in the palm of your hand and press and rub it into the chicken. Repeat until the remaining rub coats the chicken. If desired, tie the legs together with some kitchen string.
Bake the chicken for approximately 1-1 ½ hours until done. Remove from the oven and let rest under foil for about 10 minutes. Take off the beer can, carve, and serve.
Submitted by Barb L.