Has anyone else noticed Australia’s (or at least Sydney’s) obsession with American style food? You can hardly visit a restaurant without something American inspired on the menu whether it be BBQ pulled pork sandwich or fish tacos. It is refreshing to see some American cuisine that is not burgers that has made it’s way onto our menus – proof that there is more to the cuisine that just fast food.
Having just been for a holiday in the U.S I was inspired to try some at home. Of course being a fabulous lady I wanted to find something fun to cook but also fun to show friends.
I found the perfect dish – beer can chicken…but here is the twist, the can doesn’t contain beer it contains wine!
Chicken can sometimes be unforgiving and dry out, this dish though is so moist and tender. The chicken barely touches the grill and the wine infuses it from the inside out.
Trust me everyone is impressed when you produce one of these birds! Throw it onto the BBQ enjoy a wine, whip up a rocket salad – it is seriously that easy.
Herb and White Wine Beer Can Chicken
- 1 whole chicken (2kg)
- 1 empty beer can
- 180 mls dry white wine
- 1/4 cup olive oil
- 4 teaspoons fresh rosemary, chopped
- 4 teaspoons fresh thyme, chopped
- 4 teaspoons onion, minced
- 4 teaspoons garlic, minced
- 2 teaspoons salt
Combine all rub ingredients in a small mixing bowl. Reserve 2 tablespoons of rub for wine mixture. Remove giblets and the neck from chicken if required. Apply rub all over, including the cavity of bird.
Pour wine into the beer can and add reserved rub. Preheat grill to 180 C. Place the chicken on the barbecue balanced by the can. Grill over indirect medium heat for 1 1/2 to 2 hours, or until internal temperature of thigh is 75C. Remove chicken when finished cooking and let sit (with can still intact), for 10 minutes before carving.
This full flavoured chicken dish screams for a full bodied, full flavoured white wine. Chardonnay is the most obvious choice, but also try a Viognier, aged Semillon or oaked French Style Fume Blanc (Sauvignon Blanc.)
If red is more your thing, keep it light. Go for a young Grenache, Gamay, or a Pinot Noir.