Wine Can Chicken on the Grill

In the six years since we’ve lived in our home we’ve been under renovations: gutting here and there, moving walls, replacing flooring. Our latest project has been to construct a modest addition onto the back of our house, blow out the wall, and make room for a kitchen. A real kitchen with a gas stove a hood fan and an island, nothing like the minute space that came with the kitchen that could only house an eighteen inch stove. While this all sounds very exciting – and it is exciting – it means we have been living for a short time with a temporary make-shift kitchen, an integral part of which, is the barbeque. Lucky for us, it’s summer.

Last weekend I picked up a small, organic chicken at the grocer and brought it home. My first inclination was to carve it up and grill it in its respective pieces, but then I was distracted by the beer can my husband had just emptied into his tumbler. Beer can chicken on the barbecue, what could be easier on a hot summer’s day? Rather than fill the can back up with beer, I clipped lemon grass and oregano from the garden and forced it through the small tab opening. I then filled the beer can with white wine and slipped the cavity of the well seasoned chicken onto the can. I placed the whole thing onto a metal cake pan and slipped it onto the pre-heated barbecue. I turned off one side of the ‘que’ and put the chicken off the direct heat. When it looked crispy and juices ran clear, I allowed it to rest on the counter for ten minutes before carving it up. With a well-chilled bottle of Pinot Grigio and some hummus and pita alongside, we had a tasty, easy weekday meal.

 

The results were very tasty indeed.

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