Entrees › Citrus & Serrano Beer Can Chicken

• 1 whole chicken, giblets removed, rinsed & pat dry
• 16 oz can of beer
• salt
• pepper
• handful of crushed garlic cloves
• serrano peppers
• rosemary
• Poe-Co-Loco seasoning (see ingredients below)
• butter for basting

Poe-Co-Loco Seasoning

• 1 tsp ground cumin
• 1 tsp dark chili powder
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp ginger, minced

Combine cumin, chile powder, paprika, coriander, cayenne, white pepper and ginger together in a large mixing bowl and stir thoroughly to mix

Minted Truffle Sea Salt - Optional

• 1 lb sea salt
• 1 can of truffle peelings
• 1 large bunch of mint, chopped

Combine all ingredients. This mixture will last indefinitely if kept covered tightly

Vanilla Sugar - Optional

• ½ lb sugar
• 2 vanilla beans, split in half

Remove the inner vanilla from the bean and mix with sugar.  Place vanilla bean shell into the sugar and cover in a tupperware container

Seasaon & Grill Chicken

1. Season chicken with salt and pepper
2. Place serrano chilies and rosemary sprigs under the chicken skin on both sides
3. Rub a handful of crushed garlic cloves over the skin
4. Drizzle with yuzu citrus juice, fresh lemon and lime juice
5. Pour ½ can of beer into a glass
6. Prop chicken on the half-empty can
7. Place can and chicken upright on grill and cook 45 minutes to 1¼ hours over medium heat.  (Grilling times vary depending on the size of the chicken. With a meat thermometer, check for an internal temperature of 160° to know your bird is done!)