I know, I know, it looks a little odd on its roost (or should I say ‘roast’?), but this chicken is so tender, tasty, and easy to make, it’s sure to become a recipe staple. A gf friendly variation of beer can chicken, once the poultry is prepped and on the grill, you close the lid and walk away!
Stand the chicken on your grill by using the can and drumsticks to make a tripod or use an accessory like the one in the photo that holds the can and stabilizes the bird. These can be found in the BBQ supply section of numerous kitchen stores – and they’re dishwasher safe.
What you need:
3 to 4 pound roasting chicken
2 tablespoons olive oil
1 teaspoon lemon pepper
1/8 teaspoon garlic powder
Pinch of basil
Pinch of thyme
½ of a lemon, zested
Salt to taste
Regular size can of ginger ale
½ lemon, sliced thinly
What you’ll do:
Heat up BBQ
In small bowl, mix together olive oil, lemon pepper, garlic powder, basil, thyme, lemon zest and salt.
Pour half of the ginger ale into a glass and set aside (or drink it!). Peel and slice garlic clove and drop into the can. Slice half of the lemon and drop into the can.
Slide the chicken over the can and baste with the oil mixture. Be sure to pull some of the skin away from the top of the breast and drizzle some oil into the pocket.
Place on the grill and cook using the indirect method. (Push coals to one side, or turn off one burner and set the rest on medium. Place the chicken over the unheated part of the grill with the breast facing away from the heat source.)
Close the lid and walk away for one hour. After one hour, check the temperature with a meat thermometer. The thickest part of the leg should be at least 170 degrees. Cooking times will vary depending on the size of the bird and the BBQ’s temperature.
Photo credit: gf and me 2013.