Fulton Can-Can Chicken

Fulton Can-Can Chicken


1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon ground mustard

1 broiler/fryer chicken (3-1/2 to 4 pounds)

1 can (12 ounces) Fulton Lonely Blonde


In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.

Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the Fulton Lonely Blonde from can. Using a can opener, make additional large holes in top of can; place can in rack.

Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.

Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.