"Citrus" Can Chicken
This version of the familiar “beer can” chicken offers a nice citrus flavor to a whole roasted chicken. It’s cooked on a grill (gas or charcoal) using an indirect cooking method that produces a nice crispy skin color with moist, tender, meat. Using a can holder (inexpensive) is easier and preferable but not mandatory. The can and holder will be hot coming off the grill mind you, so use a metal spatula.
"Citrus" Can Chicken
This version of the familiar “beer can” chicken offers a nice citrus flavor to a whole roasted chicken. It’s cooked on a grill (gas or charcoal) using an indirect cooking method that produces a nice crispy skin color with moist, tender, meat. Using a can holder (inexpensive) is easier and preferable but not mandatory. The can and holder will be hot coming off the grill mind you, so use a metal spatula.
Cooking Instructions
- 1
Rinse the chicken inside and out, and then pat dry. Season well on both sides and refrigerate for one hour. Insert the citrus zests, rosemary sprig, and garlic into a half can of soda.
- 2
Place the chicken bottom on top of the can sitting in a can holder. Tie up the wings and transfer to a pie plate for transporting. Heat grill to a 300-350˚F range.
- 3
For a gas grill, use a large metal spatula under the can holder and place the chicken over an “unheated” burner, with the side burners heating. Cover and cook (no peek) for 80-90 minutes or when internal temp reaches 165˚F.
- 4
For charcoal grill, place heated coals to one side and the chicken on the side with no coals. If you have no clearance because of the grill top, place the chicken down near the coals.
- 5
When done, remove the chicken (spatula) from the grill and allow it to cool for 10 minutes. Discard the hot can and place the chicken on a cutting board tented with foil. Carve the chicken after another 5-10 minutes of rest. Serve with your favorite sides.
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