Grillin' & Chillin' Part II

Last night was all about grillin & chillin. We fired up the charcoal grill and grilled some chicken and vegetables. This how we did it: you will need a 4-5 lb whole roasting chicken, 1 12 oz can of beer, EVOO, spice rub which I borrowed from Pat Neely, from the food network " Down Home with the Neely's". The rub is really good, so make up a large batch for future use. We just followed Pat's directions for roasting the chicken. We also generously sprinkled the rub on some boneless, skinless chicken thighs and marinated them in the remaining beer for about 1 hour, while the other chicken roasted. We also took some asparagus, drizzled w/ EVOO, sprinkled w/ S&P and wrapped a slice of bacon around it to grill and finally, we took some poblano, jalapeños, and ghost chilis-covered those w/ EVOO and S&P. When the beer can chicken had been roasting for 1 hour I checked the temp and it was at 200' so I removed it from the grill. BTW, I never opened the grill while the chicken roasted. I then grilled the thighs, peppers and asparagus. The thighs only took about 8-10 minutes, but be sure to check temp until it reaches 166. The peppers & asparagus took about 20 minutes. The beer can chicken tasted SOoooo good and the asparagus had a smokey flavor and the perfect crunch. We didn't even plate this, we took the neanderthal approach and just dug in with our bare hands. This is definitely a chicken dish that we will do again. Stay tuned, we are going to use the peppers and chicken thighs for some more of those Tejas Tacos.