Wine-Steamed Beer Can Chicken

READY IN: 1hr 25mins




  • Remove giblets from chicken; discard.
  • Rinse chicken inside and out; pat dry.
  • Cut off and discard excess skin and fat around body cavity.
  • In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
  • With your fingers, gently loosen skin over breast, being careful not to tear skin.
  • Gently rub thyme mixture evenly over breast meat beneath skin.
  • Prepare barbecue grill and preheat for indirect-heat cooking.
  • Rinse can (12-ounce soda or beer can) and shake dry.
  • Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
  • Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
  • Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
  • Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
  • Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
  • Carve chicken and serve, adding salt and pepper to taste.