Succulent Beer Can Chicken Recipe for Your Next Dinner Party
In a world where chicken recipes are plentiful, it’s easy to become bored with the same old grilled or roasted chicken. But fear not, my friends! I have a recipe that will have you falling in love with chicken all over again.
Behold, the wine steamed “beer can” chicken. This unique cooking method combines two classic beverages – dry white wine and beer – to create a succulent and juicy bird that is bursting with flavor. The beer can method has been around for years, but adding wine to the mix takes it to a whole new level.
Now, some may argue that this recipe is just another variation of the classic beer chicken, but they couldn’t be more wrong. The addition of white wine elevates the dish and adds a complexity of flavors that cannot be achieved by using beer alone. Trust me on this one – I am a sommelier after all.
So put down your boring grilled chicken and say goodbye to your run-of-the-mill rotisserie chicken. It’s time to try something new and exciting with your poultry. And with this recipe, you’ll dispel the myth that beer can is the only way to cook whole chicken upright on the grill or in the oven. So what are you waiting for? Grab some chickens, open up that bottle of dry white wine, crack open a beer, and let’s get cooking!
Why You’ll Love This Recipe
If you’re a fan of beer can chicken, then you’re in for a treat! This wine-steamed “beer can” chicken recipe takes things to a whole new level. Not only does it infuse the chicken with amazing flavor, but it’s also a healthier cooking method compared to grilling or smoking.
One reason why you’ll love this recipe is the use of dry white wine instead of beer. The wine adds a subtle sweetness and acidity to the chicken that complements the other ingredients perfectly. Plus, it’s a great excuse to open a bottle of wine and have a glass while you cook!
Another benefit of this recipe is that it uses simple ingredients that you probably already have on hand. With just garlic, thyme, salt, pepper, and olive oil, you can create a flavorful rub that really enhances the taste of the chicken.
But perhaps the best reason why you’ll love this recipe is the cooking method itself. By steaming the chicken with wine instead of grilling or smoking it, you get an incredibly juicy and tender bird without any added fat or calories. Plus, it’s much easier than trying to balance a whole chicken on top of a can of beer or soda!
Overall, this wine-steamed “beer can” chicken recipe is a delicious and healthy twist on a classic dish that everyone will love. So grab your favorite bottle of dry white wine and get ready to impress your friends and family with this amazing recipe!
Ingredient List
For this flavorful steamed “beer can” chicken recipe, here are the ingredients you will need:
- 2 broiler-fryer chickens (3-4 lbs each)
- Salt and fresh ground pepper
- 1 tbsp thyme leaves
- 1 garlic clove, pressed
- 4 cups dry white wine
- ½ cup olive oil
The recipe calls for basic seasonings of salt and freshly ground pepper, thyme leaves, garlic clove, and olive oil to add flavor to the chicken. The real star of the recipe is the Dry White Wine that will be used to steam the chicken. Choosing high-quality wine is essential in making this dish a success. During cooking, the wine infuses its aroma to the chicken, making it tender and moist when done. This wine steamed beer can chicken is a perfect addition to your mealtime repertoire!
The Recipe How-To
Now that we have the ingredients ready, let’s start preparing this steamed beer can chicken recipe. This dish is called beer can chicken because we will use a beer can to hold the chicken upright while it cooks. However, instead of beer, we will be steaming our chicken with a dry white wine for a more elevated flavor.
Ingredients:
- 2 (3 1/2-pound) Brookwood Farms or other broiler-fryer chickens
- 2 tbsp of fresh thyme leaves
- 1 garlic clove minced
- 1 tsp of kosher salt
- 1 tsp of fresh ground pepper
- 1/2 cup of dry white wine
- 1/4 cup of olive oil
Step-by-step instructions:
1) Season the chicken: Start by seasoning the chickens inside and out with thyme leaves, minced garlic, kosher salt, and fresh ground pepper. Rub the seasoning all over the birds evenly.
2) Prepare the wine mixture: In a small mixing bowl, mix together white wine and olive oil.
3) Preheat grill: Prepare your charcoal grill to high heat which should be around 375°F.
4) Assemble the “beer can” chicken: Open a can of your favorite brew or drink half of it before inserting it into the cavity of one chicken. Take care not to spill any on yourself or the bird. Holding onto each bird’s legs, sit them upright over the filled cans like tripods***.
5) Steam it with wine mixture: Pour wine mixture slowly over each bird so that it runs down their sides and completely moistens skin. Cover loosely with foil and steam for approximately an hour.
6) Check internal temperature:
Check internal temperature by inserting an instant-read thermometer into internal thigh area, avoiding bone; when done the temperature should read at 165° F.
7) Serve: Carefully remove the chicken from the grill. Serve with your favorite side and enjoy!
This steamed wine can chicken recipe is perfect for dinner parties or family gatherings. It’s an age-old cooking method that has been revived and improved upon by adding a touch of wine to the mix. Enjoy this dish with a glass of red wine for the perfect pairing!
Substitutions and Variations
If you’re looking to switch things up a bit, there are plenty of substitutions and variations you can make to this wine steamed “beer can” chicken recipe!
First, let’s talk about the cooking method. While this recipe calls for using a beer can or wine holder to prop up the chicken while it cooks, you can also use a rotisserie attachment on your grill or oven. This will give the chicken a deliciously juicy and crispy texture.
Next, you can experiment with different types of wine. A dry white wine works well for this recipe, but you could also try using a red wine for a richer flavor.
If you prefer not to use beer or wine at all, you can substitute the liquid with chicken broth or even water. This will still create steam and keep the chicken moist as it cooks.
For seasoning variations, try adding other herbs such as rosemary or oregano in addition to the thyme. You could also use garlic powder instead of minced garlic cloves if you don’t have fresh garlic on hand.
Finally, if you don’t have access to a charcoal grill, you can try making this recipe on a gas grill or in the oven. Just make sure to keep an eye on the internal temperature of the chicken so it doesn’t overcook.
With these substitutions and variations, you can take this beer-can chicken recipe in all sorts of flavorful directions!
Serving and Pairing
The wine steamed “beer can” chicken recipe is a perfect dish for dinner parties and weekend family meals. The rich flavor of the chicken pairs perfectly with a crisp dry white wine. A glass of well-chilled white wine such as Chardonnay can complement the succulent flavors of the chicken while cleansing the palate after each bite.
For beer lovers, you can opt for a light lager or pale ale to pair with the juicy meat. It’s no wonder people often refer to this recipe as the “beer can chicken,” as it’s known to pair perfectly with a cold bottle of beer.
To enhance the taste of the wine steamed chicken, serve it with your favorite roasted vegetables like green beans and red bell peppers drizzled with olive oil, salt, and freshly ground black pepper. The robust flavors of these vegetables provide an excellent contrast to the tender, succulent taste of the wine-steamed chicken.
For those who love carbohydrates, a hearty side dish like baked potatoes or creamy mashed potatoes can also be served alongside this delightful dish. These side dishes will help balance the meaty flavors and provide a satisfying range of texture.
The wine-steamed “beer can” chicken recipe is versatile in terms of pairing options. You may also want to try serving it with soft cheeses for a cheese course, or with fruit salad for an unusual twist. Whatever way you serve it, your guests will surely love this unique recipe that’s easy and fun to make.
Make-Ahead, Storing and Reheating
While this wine-steamed beer can chicken recipe is best enjoyed right off the grill, it can also be made ahead of time and stored for later. After cooking, let the chicken cool down and remove it from the beer can. Discard the liquid inside and refrigerate the chicken in an airtight container for up to 3 days.
When ready to reheat, there are a couple of ways to do it. One option is to place the chicken on a baking sheet and reheat in an oven set at 350℉ until heated through. Alternatively, you can place it in a skillet with a little bit of olive oil over medium-high heat and warm it up that way. Whichever method you choose, be sure to check the internal temperature before serving – it should reach at least 165℉.
Although reheated chicken will never be quite as juicy as fresh off the grill, this recipe does hold up surprisingly well with reheating. So don’t hesitate to make a big batch in advance – you’ll have delicious wine-steamed beer can chicken ready at any moment.
Tips for Perfect Results
To ensure a perfect Wine Steamed “Beer Can” Chicken, here are some tips that would come in handy:
1. Choose your wine carefully: The type of wine you use for steaming the chicken can alter the taste. I suggest using a dry white wine that complements the dish’s flavors.
2. Use enough salt: This recipe uses kosher salt, which adds flavor and helps keep the chicken moist. Don’t skimp on it! It requires about 2 tablespoons for each bird.
3. Marinate the chicken for maximum flavor: Although the recipe doesn’t call for marinating, I recommend allowing it to soak up some of the ingredients’ flavors for at least an hour before cooking.
4. Let the chicken sit before carving: After you remove the chicken from the grill or oven at an internal temperature of 165°F, tent it with foil and let it rest for about 10-15 minutes to distribute juices throughout and avoid a dry chicken.
5. Determine your cooking method: You can opt for smoking, grilling or roasting your beer can chicken depending on your preference. Ensure that you choose a method that suits your style best.
Feeling confident? These tips will give you the perfect Wine Steamed “Beer Can” Chicken with juicy and flavorful results every time!
Bottom Line
In conclusion, this wine steamed “beer can” chicken recipe is the perfect dish for any occasion. With its flavorful blend of spices and the tender, juicy meat, it’s sure to please everyone’s palate. Not to mention, it’s also versatile in terms of substitutions and variations.
So why not shake things up at your next barbecue or dinner party? Try this chicken recipe and be the talk of the town. Your guests will thank you for dispelling the myths of better ways to cook chicken and instead offering them a delicious and unique meal. And don’t forget to pair it with a dry white or red wine for an even more delightful experience.
Overall, this recipe is simple yet impressive, yielding a dish that looks and tastes like something from a five-star restaurant. So give it a try, impress your friends and family, and savor every bite. Trust me; you won’t regret it!
Wine Steamed “beer Can” Chicken Recipe
Ingredients
- 1 (4 -4 1/2 lb) whole broiler-fryer chickens
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon minced thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 3/4 cup dry white wine (such as Chardonnay or sauvignon blanc)
Instructions
- 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 oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon 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 a charcoal or gas grill for indirect heat (the charcoal or gas flame is balanced on the sides, not directly under the cooking area).
- Rinse 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 an instant-read meat thermometer inserted through thickest part of breast to bone reaches 160°.
- 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 rimmed carving board or clean platter. Carve chicken and serve, adding more salt and pepper to taste.