Ingredients

Beer Can Chicken Rub:

nocoupons

• 2 tablespoons smoked paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the Chicken:

nocoupons

• 4 pounds chicken, washed and dried
• Vegetable oil
• Beer Can Chicken Rub
• 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil.

Season the chicken with rub mixture, remembering to season the cavity. P

our out 1/4 of the beer and sit the chicken on top of the beer can.

Place the chicken in the center of the hot grill and cover.

Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

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Ingredients

• 6 skinless/boneless chicken breast halves
• 1 cup bottled light Italian dressing
• 1/2 cup light Catalina dressing
• 1/2 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 1 teaspoon chopped garlic
• 1 10 oz can sliced mushrooms
• 1 1/4 cups shredded Monterrey Jack cheese

Instructions

Place chicken breasts and all remaining ingredients, except for mushrooms and cheese, in a zip-loc bag.

Shake to mix and coat chicken. Marinate at least 1 hour, and up to 6 hours.

Preheat grill on medium heat. Grill chicken for 8 minutes on each side. (Discard marinade).

The last minute of cooking time, arrange mushrooms on top of each piece of chicken and cover with cheese.

Close grill cover and let cheese melt.

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Ingredients

• 6 boneless skinless chicken breast halves
• 2 Tbsp. olive oil
• 1/4 cup balsamic vinegar
• 5 tsp. sugar
• 5 Tbsp. (or 1/3 cup) catsup
• 1 1/2 tsp. Worcestershire sauce
• 1 green onion (minced)
• 1/2 tsp. dry mustard
• 3 cloves garlic (minced)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 drops hot pepper sauce

Instructions

Place the chicken in a plastic zipper bag.

Combine remaining ingredients and pour over chicken.

Refrigerate for 4 to 24 hours, turning bag occasionally.

Preheat coals to medium-high heat. Move coals to one side of grill.

Remove chicken and discard marinade. Place chicken on rack directly over coals; grill for 1 to 2 minutes on each side to sear.

Move chicken to cooler area of grill, not over coals. Cover grill and cook 8-10 minutes until chicken is cooked through, but still moist.

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