Father’s Day Beer Can Chicken

This picture was taken by a genuine father (in-law)

Father’s Day is around the corner and the first delivery of the Blue Heron Meat CSA will arrive just in time.

If you haven’t signed up yet, we’ve got a few spots left–check out our CSA page for details. It’s the perfect gift for Dad, and the first pick-up is this Saturday.

Father’s Day Beer Can Chicken

Two Whole Chickens

½ C veggie oil
½ C Water
2 T Worcestershire
2 T Soy Sauce
1T Cider Vinegar
1 T Mustard
1 T Brown Sugar
1 T Chili Powder
1 T Black Pepper
1 T Kosher Salt
6 Garlic Cloves
1 Medium Onion
1 Hot chili or 2 t cayenne

½ C Orange Marmalade (Apricot jam or the like can substitute)
¼ C Honey
2 T Cider Vinegar
1 T Lemon Juice
1 T Chopped Chives
1 T Parsley

Two cans of beer (or soda)
melted butter

Don’t be put off by the long ingredient list – this if fairly simple barbecuing. Once the birds are on the grill, there’s very little to do except make sure the fire doesn’t flare up. And besides, it’s for your father.

Combine all marinade ingredients in a food processor or blender and blend – that way you don’t have to mince the garlic or onion. Put a chicken and half the marinade in each of two ziploc bags and refrigerate overnight or up to three days.

Set up a fire in half of your grill, or turn on one side of burners in a gas grill – you will cook the chickens in the other half. You want a medium fire (if your grill has a thermometer, about 300 degrees).

Open the cans of beer, drink a bit, fit the bird on the can, and balance it as best you can on the grill–this is probably the most difficult part of the whole deal.

Cook about 1 hour & 15 minutes or until the breast reaches 155 degrees. Glaze the chickens thoroughly and cook half an hour or until the breast reaches 165 degrees.

Rest the chickens for 20 minutes – REALLY REST THEM! IT MAKES A DIFFERENCE! Sprinkle lemon juice on top and serve – they will be flavorful and salty-sweet on the outside, just perfect.

Notes: This recipe is shamelessly cribbed from Adam Perry Lang, whose BBQ books have great recipes and a little too much of Mr. Lang talking about Mr. Lang. Also, about the cans or beer – the most useful thing about using a can is that the moisture prevents it from heating up – the beer or soda won’t flavor the meat much or ‘moisten’ it as is sometimes said.

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