Herb & Garlic Beer Can Chicken with Tomato & Bread Salad

6
Medium
Dinner
3 minutes

Characteristics

Without nuts For the Barbecue

Nutritional Facts Per Serving

420
Calories
36 g
Protein
18 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 420
  • Lipides 23 g
    • Saturated fat  6 g
  • Cholesterol 105 mg
  • Sodium  400 mg
  • Carbs 18 g
    • fiber  2 g
    • Sugar  2 g
  • Protein 36 g

Ingredients

  • 1/2 cup (125 mL) olive oil
  • 3 tbsp (45 mL) lemon juice
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 whole chicken (3 1/2 lb/1.75 kg)
  • 1 can (355 mL) Canadian lager
  • 1/2 baguette, split lengthwise
  • 1 cup (250 mL) halved cherry tomatoes
  • 1/4 cup (60 mL) thinly sliced red onions
  • 1/4 cup torn basil leaves

Method

  1. Whisk together olive oil, lemon juice, garlic, oregano, and 1/4 tsp (1 mL) each salt and pepper. Place chicken in large re-sealable plastic bag with about 1/3 cup (75 mL) of the lemon juice marinade, reserving the remainder. Turn chicken to coat. Refrigerate 3 hr.
  2. Remove chicken from marinade (discard marinade in bag). Open can of beer and pour out about 3/4 cup (175 mL) beer; reserving it for another use. (Note: The smaller amount of beer left in the can heats up faster, creating more steam to flavour the chicken as it cooks.) Add 2 tbsp (30 mL) reserved marinade to beer in can. Place partially filled beer can upright in centre of foil roasting pan, approx. size 9 x 11-in. (23 x 28-cm). Push chicken cavity onto beer can, with legs on the bottom.
  3. Pour 2 cups (500 mL) water into the pan; place on grill preheated to medium-high. With BBQ lid down, cook 45 to 55 min., or until meat thermometer inserted into thickest part of the inner thigh registers 165°F (74°C). Remove pan from BBQ. Let chicken rest in roasting pan on beer can 15 min. Carefully remove chicken from beer can (it will still be hot) and carve.
  4. Meanwhile, grill baguette halves 2 to 3 min., turning once, until toasted and lightly charred. Cut into 1-in. (2.5 cm) cubes. In large bowl, toss together tomatoes, red onion, basil, bread cubes, remaining reserved marinade and remaining salt and pepper. Serve chicken with bread salad.
Tip:
• Add 1 cup (250 mL) sliced cucumbers or 1/4 cup (60 mL) coarsely chopped fresh parsley to salad.
• Substitute non-alcoholic lager.

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