2 Tbsp Ground Black Pepper
1 Tbsp Salt
2 Tbsp Dried Rosemary Leaves
1 Tbsp Ground Ginger
1 Tbsp Ground Red Pepper
3 Tbsp Olive Oil
Preheat grill to Medium-High heat (about 375˚F). I suggest using a gas grill, but if you're a charcoal fan, go for it! Just be warned, the bird needs to be kept on indirect heat for about 1½ hours, so load up on the charcoal!
Clean out the inside of the bird, rinse with water, and pat dry with a paper towel.
Mix together the dry spices in a small bowl. Rub down the bird with olive oil and massage in the spice mix, both under and over the skin. Have leftover spices? Rub down the inside of the bird too!
Stuff the bird with a large sprig of fresh rosemary, ½ an onion and ½ a lemon.
Crack open a can of FBW. Take a big sip because, dang it, you deserve it!
After your long, refreshing sip, insert the can into the butt of the bird, right side up. Using the legs and can to create a sort of tripod, the chicken should easily stand up straight.
Place the standing bird on a foil-wrapped metal pan (wrap the pan on the top and bottom if you want to avoid scorch marks) and place on the grill so that the bird is not directly over the heat source.
Close the grill lid and walk away! Grab yourself the second can of Fire Boat White and savor it while your bird cooks to perfection without your help. My 4½ lb bird took 1 hour and 20 minutes to cook, but adjust your estimated grilling time based on the heat of your grill and weight of your chicken. Use this down time to hang out with friends and family, set your Fantasy Football lineup, or prepare some easy side dishes for your meal. I can't help you with the first two activities, but when you're looking for more food advice, I'm your girl. Wine Can Chicken is great to pair with fresh corn on the cob, deliciously sweet watermelon, and a fresh salad
for an easy holiday meal!
After about 75 minutes of well spent down time, take your bird's temperature. The chicken will be cooked through when the breast is 165˚F and the thigh is 180˚F. Once your bird is cooked through (it will be a beautifully delicious, crispy golden brown
on the outside), remove from the heat and let it rest for 10 minutes before carving.
Crack open the third can of Fire Boat White and savor your Labor Day meal with friends and family!
If you try our Wine Can Chicken recipe at home, snap a picture and share it with us on Facebook
! We'd love to hear what you think and see your delicious birds!
Looking to shake up a fun new cocktail with your Wine Can Chicken? Try our Fire Boat White Margarita Recipe