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Ginger "Beer Can" Chicken

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time: 15 minutes
Total time: 2 hours 10 minutes
Yields: Makes 8 to 10 servings

Ingredients

1 (13- x 9-inch) disposable aluminum baking pan

2 tablespoons kosher salt

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon black pepper

3/4 teaspoon ground ginger

1/2 teaspoon ground red pepper

2 (3 1/2- to 4-lb.) whole chickens

2 (12-oz.) cans ginger ale

Ginger Ale Glaze

How to Make It

Light 1 side of grill, heating to 400° to 475° (medium-high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.

Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.

Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.

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