This is a favorite fall meal, when we’re in the mood for roast chicken but it’s still nice enough outside to grill. The only problem is that we rarely have cans of beer in the house, but I improvised by pouring beer into an empty coke can instead. The beer steams the chicken from within resulting in an incredibly moist chicken. I also stuff the can with fresh herbs (green onions, parsley and garlic chives here) to add even more flavor. And, as with an oven-roasted chicken, the leftovers and bones can be used for several more meals during the week.
Recipe: Beer Can Chicken
Ingredients:
- 1 can beer
- several stems green onions
- fresh parsley
- ¼ c butter
- 2 T brown sugar
- 1 T cumin
- 1 t cayenne pepper
- salt & pepper
- 1 whole chicken, 3-4 lbs.
Instructions: Preheat the grill to medium (350*). Open the beer can and pour out (drink) about half. Poke several holes around the top, and stick herbs in the can’s mouth. Place on a large plate or stand. (If you don’t have a stand, you can balance the chicken on the grill using the can and its legs to form a tripod.) Soften the butter and stir in the sugar and seasonings. Rub the mixture under the chicken’s skin and all over the exterior. Place the chicken over the can and carefully transfer onto the grill. Grill over indirect medium heat for 1 hr. to 1 ¼ hrs. Remove from grill (very carefully!) and let stand for 5 minutes before carving. Serves 4.
Recipe: Grilled Sweet Potatoes
Ingredients:
- 2 large sweet potatoes
- 2 T butter, softened
- 1 T brown sugar
- 1/2 t cumin
Instructions: Cut sweet potatoes in half lengthwise. Spread butter over cut sides, sprinkle sugar and cumin over the top. Wrap in foil and place on grill, away from the flame, for 40 minutes. Serves 2-4. Enjoy!
Farms of Origin
- free-range chicken, Smith Meadows, Va.
- butter, South Mountain Creamery, Md.
- white sweet potatoes, a Virginia farm, Del Ray Farmers Market, Va.
- herbs, Potomac Vegetable Farms CSA, Va.
- beer, Starr Hill Jomo lager, Va.
