G's Best Dressed Wood Smoked Free Range chicken on a can

Thursday, July 12, 2012    

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Spice paste

1/2 cup fresh scallion chopped

2 tablespoons sea salt

3 tablespoons chopped fresh garlic

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh ginger

3 teaspoons ground pimento

1 teaspoons cinnamon powder

1 3 1/2 lb Best Dressed Free Range Chicken

2cups wood chips (Hickory or Mesquite)

1 beer or soda can

1 tbls whole pimento berries

Large disposable aluminum baking pan (13 by 9-inch)


For spice paste: combine all the ingredients in a small food processor. Measure four tablespoons for use in this recipe. Save extra paste for future use.

Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer / can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Drop pimento berries into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.

For chicken: Soak the wood chips in cold water to cover for 1 hour and drain. Make foil pouches for wood chips. Place wood chip foil pouches on top of the primary (end burner) burner of a gas grill and replace the cooking grate(s). Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, about 15 minutes.

Carefully open the grill and scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Place the chicken over the cool part of the grill with a wing side facing the primary burner. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325 to 350 degrees inside the grill. Rotate the chicken so that the drumstick and wing that were facing away from the lit burner are now facing toward it. Cover and continue to grill-roast until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 25 to 40 minutes longer.

With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

You can alter this recipe and make your own by replacing beer with chicken broth or water seasoned with your own spice blend.

Wood chips can be found at Loshusan or Sovereign supermarkets in the charcoal section



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