Root Beer-Can Chicken

This is the second time we've made this chicken recipe. It's awesome. We don't take the skin off of the chicken when we make it for a few reasons...first off, the skin adds a lot of flavor (even though I'm a weirdo who doesn't typically eat chicken skin), secondly, I misread the recipe BOTH times and didn't see that it said "skinned" until after I applied the spice rub. Lastly...skinning a chicken sounds like a royal pain in the you-know-what to me, so eh...I say leave it on. The root beer can bastes the chicken from the inside, making the meat insanely moist. This time around, Dino used mesquite wood chips (soaked in beer) to add a smoky flavor to the chicken.

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