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Tuesday, July 12, 2016

Tipsy Chicken {beer can chicken but better}


Preheat  grill for medium-high heat, about 375 degrees F (190 degrees C). Place the full can of wine in any empty can  in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of wine with the legs on the bottom; keep upright. Sprinkle seasoning all over top , sides and cavity of the chicken. 

Place the chicken, standing on the can, then on a pie plate , casserole dish or dutch oven. I like a high sided pan, so she doesn't fall over Then place on  the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An  thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the  can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

I hope hubby has a sense of humor tonight for dinner...she was dancing on the hot coals sippin' wine...