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Mark Phillips
@chefsoutherntemp
00:10
PREP
01:15
COOK
01:25
Total Time
Ingredients & Directions
Directions
Grilled Wine Can Chicken
1
2 tablespoons
olive oil
2 tablespoons
salt
1 teaspoon
black pepper
3-4 tablespoons
of your favorite dry spice rub
1 can
wine* (label removed)
- Preheat your grill with an indirect cooking zone for the chicken.
- Remove neck and giblets from chicken and freeze for later use or discard.
- Pat chicken dry with paper towels, and rub chicken skin lightly with oil.
- Rub inside and out with salt, pepper, and dry rub.
- Open the wine can and take several sips or remove some of the liquid from the can so that it is half full.
- Place the wine can on a solid surface.
- Grab a chicken leg in each hand, and place the bird cavity over the can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when poked with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.
- Serve with your favorite sauce or as is!
NOTES
*any carbonated beverage in an aluminum can may be substituted here, or chicken broth could also be used.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:10
PREP
01:15
COOK
01:25 Total Time
Ingredients
Directions
Grilled Wine Can Chicken
1
2 tablespoons
olive oil
2 tablespoons
salt
1 teaspoon
black pepper
3-4 tablespoons
of your favorite dry spice rub
1 can
wine* (label removed)
- Preheat your grill with an indirect cooking zone for the chicken.
- Remove neck and giblets from chicken and freeze for later use or discard.
- Pat chicken dry with paper towels, and rub chicken skin lightly with oil.
- Rub inside and out with salt, pepper, and dry rub.
- Open the wine can and take several sips or remove some of the liquid from the can so that it is half full.
- Place the wine can on a solid surface.
- Grab a chicken leg in each hand, and place the bird cavity over the can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when poked with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.
- Serve with your favorite sauce or as is!
NOTES
*any carbonated beverage in an aluminum can may be substituted here, or chicken broth could also be used.
