Barbecuuuuueed chicken... steamed with wine.
I've never tried this but if any of you are interested in trying this recipe, it should be pretty good. I for one don't have a charcoal grill (stupid wooden balcony in my apt so management forbids charcoal grills... don't they trust me with fire?)
Ingredients:
1 fresh WHOLE chicken (4-4.5 lbs)
1 T Olive Oil
1 clove garlic-minced/pressed
1 T miced fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 C dry white wine (I would recommend Oyster Bay Sauv Blan but that might be too fancy shmancy to use on chicken)
Prep:
1. Remove the junk inside the chicken and throw it away. Rinse the insides of our little chicken friend (we'll call him Duffy) and pat him dry. Cut off Duffy's excess skin and fat.
2. Mix oil, garlic, thyme, salt, and pepper. Loosen Duffy's skin around the boobs but don't tear the skin. Then massage thyme mixture onto flesh beneath skin.
3. Prep barBQ and preheat for IN-direct cooking--flame is balanced on sides, not udner food)
4. Rinse an aluminum can and shake dry--pour wine into the can and lower Duffy over the can until the can in fully inside body cavity (for some reason this action seems really gruesome and torturous... but Duffy's "just" a chicken).
5. Set chicken and can in upright position (so it looks like Duffy's standing) on center of grill nto directly over heat. Cover grill and cook--if charcoal grill, open vents, if gas, close lids. Cook until breast meat reaches 160 degrees--or until the blood is gone and you would feel safe serving this to your mother... in-law.
6. Using oven mitts (covered in saran wrap so that junky stuff on your oven mitts don't dirty Duffy), remove Duffy with can from grill. Let Duffy chill for 15 minutes then remove can from chicken (careful, can is hot.. it was like, on a grill).
7. Eat.
I would try white wine or iced tea as a pairing.
Ingredients:
1 fresh WHOLE chicken (4-4.5 lbs)
1 T Olive Oil
1 clove garlic-minced/pressed
1 T miced fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 C dry white wine (I would recommend Oyster Bay Sauv Blan but that might be too fancy shmancy to use on chicken)
Prep:
1. Remove the junk inside the chicken and throw it away. Rinse the insides of our little chicken friend (we'll call him Duffy) and pat him dry. Cut off Duffy's excess skin and fat.
2. Mix oil, garlic, thyme, salt, and pepper. Loosen Duffy's skin around the boobs but don't tear the skin. Then massage thyme mixture onto flesh beneath skin.
3. Prep barBQ and preheat for IN-direct cooking--flame is balanced on sides, not udner food)
4. Rinse an aluminum can and shake dry--pour wine into the can and lower Duffy over the can until the can in fully inside body cavity (for some reason this action seems really gruesome and torturous... but Duffy's "just" a chicken).
5. Set chicken and can in upright position (so it looks like Duffy's standing) on center of grill nto directly over heat. Cover grill and cook--if charcoal grill, open vents, if gas, close lids. Cook until breast meat reaches 160 degrees--or until the blood is gone and you would feel safe serving this to your mother... in-law.
6. Using oven mitts (covered in saran wrap so that junky stuff on your oven mitts don't dirty Duffy), remove Duffy with can from grill. Let Duffy chill for 15 minutes then remove can from chicken (careful, can is hot.. it was like, on a grill).
7. Eat.
I would try white wine or iced tea as a pairing.
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