Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 1 whole chicken fryer
- Louisiana Cajun seasoning salt or any seasoned salt
- 1 16 oz. can beer (any brand)
- 1 ounce Zataran’s crab boil
- aluminum foil
Tear a piece of aluminum foil paper about 12-inch long. Fold in half and put on grill, folding edges under grill to secure in place.
Remove excess fat from chicken and rinse with cool water. Pat dry.
Season chicken well inside and out with Cajun seasoning.
Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer.
Separate skin from neck area by pushing finger between skin and meat.
While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this.
Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill.
Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
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