Grilled Can Chicken

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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. Combine salt, pepper, onion powder, garlic powder, paprika, and zest of remaining lemon to a small dish.
  3. 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.
  4. 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.
  5. Insert small pats of the herb butter underneath the skin.
  6. 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.

 



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