Prep: 10 minutes
Brine: 30 minutes
Cook: 1 hour
Makes: 4 servings
The Kass prefers to flavor the chicken with Cavender's Greek Seasoning, a proprietary spice blend made by the Arkansas-based S-C Seasoning Co. (cavendersseasoning.com) You can substitute your own blend. Kass suggests crushing 3 tablespoons dried oregano in your hands into a small bowl; add 2 teaspoons each salt and pepper, plus 1 teaspoon garlic powder, and mix.
1/2 cup kosher salt
1/4 cup white vinegar
1 whole frying chicken, about 4 pounds
1 lemon, halved
1 tablespoon olive oil
1/4 cup Greek seasoning mix
1 can (12 ounces) beer
- Fill sink or large bowl with cold water; add salt and vinegar. Soak chicken in brining solution 30 minutes or more. Rinse chicken, pat dry. Rub chicken with one half of the lemon. Rub inside of chicken with other half of lemon. Coat chicken on all sides with olive oil. Rub chicken inside and out with seasoning mix.
- Prepare a grill for indirect cooking. Punch two holes in the top of the beer can, away from the opening. Pour off 1/4 of the beer (about 1/2 cup); add any remaining rub to the beer in the can. Slowly insert the can of beer into the chicken's cavity until chicken legs are even with the end of the can. Place the chicken on the grill, standing upright with the legs forming a tripod. Close lid; grill until the juices run clear, 1 to 1 1/2 hours.
- Carefully pick up chicken with tongs; transfer upright to a cutting board. Stick a long handled spoon through the neck hole of the chicken; gently push beer can through without spilling, holding chicken with the tongs. Allow chicken to rest 15 minutes before cutting into pieces.
Per serving: 634 calories, 57% of calories from fat, 39 g fat, 10 g saturated fat, 201 mg cholesterol, 4 g carbohydrates, 64 g protein, 1837 mg sodium, 1 g fiber