I know, I am forever trying to change things up. Just give me a chance to explain. I love chicken, I love wine…me no likey beer…so I improvised! This is more a technique than a recipe. But let me tell you once you get the hang of making this chicken you will become a Picasso of Flavor! You can change it up as you go and use what you have on hand. What I like is that it is as easy to make a big roaster chicken as it is a small. All you need is a little more time. You just get amazing leftovers. Perfect for salad or a frittata the next day!
1 whole chicken (4-6 pounds)
1 empty beer can or soda can (rinsed well)
1 cup white wine
1 twig fresh rosemary
2 garlic cloves crushed and finely diced
3-4 tablespoons olive oil (depending on size of chicken)
1 teaspoon chili powder (mine was chipolte chili powder)
1 teaspoon fresh basil roughly chopped
1 teaspoon fresh oregano (I only had dried so I used a little less)
Preheat your grill. You will have to cook your chicken with the “indirect” heat method, which means that you will want your chicken to sit on an OFF burner while the other burners are still on medium/high. But first you must heat your grill with ALL burners on to get the grill extremely hot and ready to rock your little chicken’s socks 😉
Next fill your empty can of soda or beer with 1 cup of wine, rosemary (you may have to break it in half to fit) and 1 of your garlic cloves. Set aside.
In a small bowl mix your olive oil, chopped garlic, chili powder, basil and oregano. Using your lovely hands massage your mixture all over your chicken, inside the cavity and if possible under the skin. Don’t worry it will get messy and ugly but consider the fabulous moisturizing you are giving your sweet hands….you could be paying big bucks for this!
Next sit your chicken on the can making sure it will sit properly and not fall over. You may have to get bossy with the chicken but I have faith in you, be firm and let the chicken know you mean business.
Time to go to the grill, turn off the middle burners (I have 6 burners so I turned off the 2 middle ones) and sit your chicken on the grill. Close the lid and cook for about 1 1/4 to 1 1/2 hours. Juices should run clear. Let your chicken stand for 10-15 minutes prior to carving so you don’t lose all the fantastic juices.
Serve….oh my chicken in heaven this is good.
Printer Friendly: Wine Can Chicken
Peace and kitchen manicures,
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