Have you ever tried a beer-can chicken recipe? That’s when a whole chicken is perched atop a beer can and set on the grill, so the beer steams from the can and keeps the sitting bird from drying out. The results are tender and moist, but sometimes the flavor is washed out; and if the chicken falls over it can be a mess. Loaf-Pan Chicken is a dummy-proof alternative to beer-can chicken, although the technique is not as gimmicky. You simply set the bird in a loaf pan and place it, pan and all, on the grill. The loaf pan captures all the juices and increases the humidity surrounding the chicken. The result is tender and moist meat every time, and best of all, the flavor is full and undiluted.

　　

Ingredients

serves 4

　　3/4 cup applesauce

　　3 tablespoons Worcestershire sauce

　　1 whole chicken (3 1/2 pounds)

　　

Dry Rub

1 tablespoon turbinado sugar

　　2 1/4 teaspoons paprika

　　1 1/2 teaspoons black pepper

　　1 1/2 teaspoons garlic salt

　　3/4 teaspoons celery salt

　　3/4 teaspoon salt

　　1/4 teaspoon ground cumin

　　1/4 teaspoon ground coriander

　　

Step 1

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.

　　

Step 2

In a small bowl, stir together the applesauce and Worcestershire. Holding the chicken over a 9 x 5 x 3-inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.

　　

Step 3

In another small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.

　　

Step 4

When the grill temperature reaches approximately 300°F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of the chicken thigh reaches 175°F. Let the chicken cool a bit in the pan before cutting into serving pieces.

　　

Cooking Method

Step 5

Indirect heat

　　

Suggested Wood

Step 6

Hickory, Apple, Apricot

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.