With wine becoming easier and easier to find in cans, this recipe is a no-brainer. This is beer can chicken's fancier cousin, Wine Can Chicken. The chicken comes out juicy and infused, and the skin crisps up nicely.
Dry Brine Chicken:
- 1 whole chicken
- 1/4 C fresh thyme chopped
- 1/4 C fresh rosemary chopped
- 1 T kosher salt
- 1 t black pepper
Combine salt, pepper, and herbs.Completely coat chicken in salt and herb mixture. Put in fridge, uncovered, for 24 hours.
Grill Wine Can Chicken
- dry brined chicken
- 1 12 oz can of white wine- label removed
- 1 lemon split in half
Cover a small cookie sheet or roasting pan with foil (small enough to fit on you grill with the lid closed). Pre-heat grill to low/medium-low. Drink or discard half of the wine. Place wine can in the middle sheet. Fit chicken cavity over the wine can vertically- legs should be facing down, and the can should remain steady, holding the chicken in place. Place lemon halves next to chicken. Place pan in grill and close lid. Cook chicken until internal temperature reaches 130°F. At this point, increase grill heat to high, and cook chicken until internal temp reaches 150°F (approx. 5 minutes). Remove chicken from grill and allow to rest- internal temperature will reach 165°F.
Cut chicken alongside both sides of the backbone. Remove back and cut all the way through. Either cut chicken into individual pieces, or serve each half on it's own plate. Serve alongside the grilled lemon- squeeze directly on chicken.
beer: Saisons have a lot of white wine qualities- nice grassy notes reminiscent of a sauvignon blanc. Some beers to look for: Boulevard Tank 7, Firestone Walker Opal. Saison Dupont
cocktail: Peach Pimm's Cup