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Photograph by Kyle Norton
Hickory-Smoked Beer Can Chicken with Summer Vegetables
Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Grill: Prepare for indirect cooking over medium-high heat (425°F)
Caution: Beer can is very hot post cooking. Keep out of children’s reach.
INGREDIENTS
Chicken
Toothpicks
Summer Vegetables
Salt and pepper to taste
For The Dressing
Salt and pepper to taste
For The Grill
For Charcoal
soak chips in water for a half hour then scatter directly over charcoal
For Gas
place chips directly in smoke box or perforated foil packet
DIRECTIONS
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Grill: Prepare for indirect cooking over medium-high heat (425°F)
Caution: Beer can is very hot post cooking. Keep out of children’s reach.
INGREDIENTS
Chicken
| 1 | whole chicken (4 to 5 pounds), neck and giblets removed |
| 1 | tablespoon dried oregano |
| 1 | tablespoon garlic powder |
| 1 | tablespoon onion powder |
| 1 | tablespoon paprik |
| 2 | teaspoons dried thyme |
| 2 | teaspoons sea salt |
| 1 | tablespoon freshly ground black pepper |
| ½ | teaspoon ground cayenne pepper |
| 1 | (12-ounce) can beer |
| ¼ | pound bacon |
| 2 | tablespoons olive oil |
Summer Vegetables
| 2 | portabella mushrooms |
| 1 | Vidalia onion |
| 1 | large red pepper |
| 12 | asparagus spears |
For The Dressing
| ¼ | cup olive oil |
| 2 | tablespoons lemon juice |
| ½ | teaspoon garlic powder |
| ½ | teaspoon dried thyme |
For The Grill
| 4 to 6 | handfuls hickory chips |
For Charcoal
soak chips in water for a half hour then scatter directly over charcoal
For Gas
place chips directly in smoke box or perforated foil packet
DIRECTIONS
- Whisk together the ingredients for the vegetable dressing and refrigerate.
- Unwrap the chicken and wash it with cold water. Pat dry with paper towels.
- Mix the dry ingredients in a small bowl. Starting at the tail cavity, use your fingers to gently loosen the skin of the chicken over the breast and the thighs. Insert about half of the spice mixture under the skin and rub evenly. Rub the remaining spice mixture over the skin. Allow the chicken to stand for about half an hour at room temperature while the flavor sinks in.
- Punch several holes in the top of the beer can to allow maximum steaming. Drink or pour out about half of the can. Place chicken, open-end down, over the beer can until it is inserted into the chicken cavity. Place the bacon so that it drapes out of the top cavity (neck) down the outside of the chicken. Secure the bacon to the chicken with some toothpicks.
- Place the wood chips on the grill and al- low them to smoke heavily (about 15 min- utes). Adjust the temperature for medium- low heat (about 350°F).
- Place the chicken (upright on the can) on the grill. Cover grill and cook until the skin is well-browned and very crisp. After an hour, brush chicken with olive oil and con- tinue to cook, covered, until the breast reg- isters 165°F and the thigh registers 175°F on an instant-read thermometer (about 15 minutes longer).
- Use oven mitts to transfer the chicken, (caution: butt side facing away from your body) from the grill to a carving board, and let rest for 10 minutes. Hold the base of the can with an oven mitt, insert a pair of tongs into the neck cavity of the chicken and re- move the can from the chicken. (Caution: The can will be extremely hot.) Carve the chicken and serve.
- Cut the Vidalia onion, red pepper and portabella mushroom crosswise into ½-inch-thick slices. Leave the asparagus whole. Brush the grill with olive oil and place the vegetables on, cooking them 4 to 5 minutes on each side. Drizzle the dress- ing over vegetables and serve.
PAIRING
Belle (Pinot Noir) 2006 le Vieux Pin, $49
Belle (Pinot Noir) 2006 le Vieux Pin, $49
