Grilled Can Chicken
I’m a popular lady in the house when I plan a dinner that involves Mr. B grilling. I pretend like I’m being nice by letting him grill, but who are we kidding…I’m really just pawning off dinner.
This recipe makes the whole family happy. Mr. B gets to grill, Little B gets chicken (which is his favorite food, but only because he smothers it in ketchup), and I get leftover shredded chicken to use in a meal later.
The secret to this chicken is the can that it sits on. The steam from the liquid while it cooks lets you serve up a very tender and oh-so-not-dry chicken.
Another plus, with a few swaps this can be a great Paleo or Whole30 meal!
- Whole chicken
- Canned beverage (La Croix flavors of Lemon, Lime, or Plain are great Paleo and Whole30 options)
- 1 Lemon
- Zest of 1 lemon
- 4 Cloves garlic
- 1 Stalk celery
- 1 TBSP Salt
- 1 tsp Ground pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Paprika
- 1 tsp Parsley
- 2-3 TBSP Butter (ghee for Paleo or Whole30) at room temp
- Head of time prepare the herb butter. Add 1 clove minced garlic, parsley, and zest of 1/2 a lemon to the room temperature butter. Mix together and then place in fridge to harden.
- Combine salt, pepper, onion powder, garlic powder, paprika, and zest of remaining lemon to a small dish.
- From the end cavity insert half a lemon (this will go up toward the neck and plug the top cavity. Add 3 cloves of garlic that are gently crushed and the celery stalk cut to fit.
- Empty out a quarter to half of the liquid in your canned beverage and place the can in your can chicken roaster (like this one). Place the chicken on top of the can.
- Insert small pats of the herb butter underneath the skin.
- On a grill with medium to medium-high heat cook the chicken on indirect heat for about 1 hour and 30 minutes or until it reaches an internal temperature of 165 degrees. Rotate the chicken by turning 90 degrees about half way through. Let the chicken rest about 5-10 minutes before carving.