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"Hold the beer? Yes, that's what I said," Rach says. "Just fill an empty beer can—actually, fill half a can per chicken—with white wine or buy a 'beer can chicken grill/roaster pan.' I'm obsessed! We make ½ chicken per person, so double the recipe for 4."
Rach likes to serve this chicken with her Pasta and Green Beans with Kale-Walnut Pesto Sauce and refreshing Tuscan Sunset Spritzers from John.
- 1 whole chicken (3½ pounds)
- Kosher salt and coarse black pepper
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- 4 cloves garlic, 2 finely chopped, 2 crushed
- About ¾ cup white wine
- 3 tablespoons butter
- ½ to ⅔ cup lemon marmalade
- Simple salad, for serving
- Crusty bread, for serving
Rinse and pat dry the chicken and season inside and out with salt and pepper. Rub the chicken with rosemary, thyme, lemon zest and chopped garlic and set in fridge on lowest shelf several hours or overnight uncovered.
For the grill, preheat to 350˚F to 375˚F; for the oven, rack in lower third of oven, 425˚F temperature.
Fill can with wine and place chicken on top of can – upright. Grill covered or roast 75 to 90 minutes to 165˚F. Rest chicken on cutting board. Quarter or halve chicken.
Heat a small sauce pot over medium heat with butter. Melt and add crushed garlic, stir, melt marmalade and add the chicken drippings and wine from can, reduce to thicken into a glaze, 10 to 12 minutes at a rapid but controlled boil.
Generously glaze chicken with sauce. Serve with simple salad and crusty bread or try kale pesto pasta with green beans as the side dish.