Tiger Sauce Beer Can Chicken
Placing a whole chicken on a half-full can of beer ensures that it’s moist and tender on the inside, while grilling or baking it provides a deliciously crispy exterior. The best of both worlds, with lots of Tiger Sauce sweet heat!
Ingredients
Directions
Step 1
Prepare a gas or charcoal grill for indirect grilling. Rinse chicken and remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
Step 2
Mash butter and scallion whites in a small bowl with a fork. Carefully loosen skin at top of chicken breast and rub 1/2 teaspoon of the salt on the breast meat. Spread scallion butter evenly under skin of breast, without removing skin.
Step 3
Rub oil over outside of chicken. Sprinkle with remaining 1 teaspoon salt, the pepper and 2 teaspoons of Creole seasoning. Open a beer can and discard half of the beer, then add the remaining 1 teaspoon Creole seasoning into the beer can. Place the can on a small baking sheet and carefully slide chicken cavity over can. Pull the legs forward so they form a tripod with the can and chicken can stand on its own. (Or use a beer-can-chicken holder sold at most food and grill stores.) Tuck wing tips behind chicken.
Step 4
Stand chicken on the can in center of grill away from heat source. Cover grill and cook until legs move easily when twisted or lifted and an instant-read thermometer inserted in thickest part of thigh reads at least 165°F, about 1 hour to 1 hour 15 minutes.
Step 5
Brush chicken to coat completely with Tiger Sauce. Cover grill again and continue cooking until chicken skin crisps, about 5 to 8 minutes longer.
Step 6
With tongs and a flat metal spatula, carefully remove chicken and can from grill and place on a clean cutting board or serving platter. Let chicken stand 5 to 10 minutes. Twist can from chicken; discard can.
Step 7
Carve chicken, top with sliced scallion greens and serve with ranch dressing for dipping.
