Grilling, recipes

Roast Chicken with Apple and Curry (A Beer Can Chicken Recipe), by Beverly Hicks Burch

Roast Chicken with Apple and Curry

From the Weber Poultry Roaster

Adapted and submitted by Beverly Hicks Burch

For the spice paste:

3 tablespoons vegetable oil (I use canola)

2 teaspoons brown sugar

1 teaspoon chili powder

1 teaspoon curry powder

1 teaspoon granulated garlic

1 teaspoon dry mustard

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 whole chicken 3 ½ – 4 lbs

½ cup apple juice

In small bowl make the spice paste. Remove the giblets from the chicken; discard any excess fat from chicken. Wash chicken and pat dry with paper towels. Rub the spice paste evenly over chicken. Place chicken in a bowl, cover and refrigerate over night for best flavor.

Next day, remove chicken from refrigerator about 30 minutes before cooking. Pour ½ cup apple juice in the well of the poultry roaster. Place the chicken on the roaster and be sure and put the cap on to insure the bird stay in place.

Grill chicken on direct/medium heat until the juices run clear and the internal temperature at the thickest part of the thigh reaches 180 degrees F. About 45 to 50 minutes. Remove from heat and allow to rest for 5 – 10 minutes before slicing. Enjoy!

© 2007 Beverly Hicks Burch All rights reserved.

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