Apple Harvest Cider-Can Chicken
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 4 to 6 (Makes 2 chickens)
Ingredients
<B>Spice Rub</b>
2 tablespoons packed light brown sugar 2 tablespoons paprika 1 tablespoon table salt 1 tablespoon ground black pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves<B>Glaze</b>
2 tablespoons maple syrup 2 tablespoons ketchup 2 tablespoons cider vinegar 2 tablespoons apple cider 1 teaspoon hot sauceApple Cider and Chicken
1 cup apple cider ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves 6 pounds whole chickens (2 total whole chickens, each 3 pounds), patted dry4 cups wood chipsBefore You Begin
Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill.
Instructions
- For the spice rub: Mix brown sugar, paprika, salt, black pepper, cinnamon, and cloves in bowl.
- For the glaze: Stir maple syrup, ketchup, cider vinegar, apple cider, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.
- For the rest: Use 2 empty 12-ounce beer or soda cans to hold 1/2 cup cider each. Prepare beer cans as shown in photo 1, and add cinnamon and cloves to each can.
- Prepare chickens as shown in photos 2 through 4 below.
- Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.
- Place chickens (on cans) on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
Yield
Serves 4 to 6 (Makes 2 chickens)Ingredients
<B>Spice Rub</b>
2 tablespoons packed light brown sugar
2 tablespoons paprika
1 tablespoon table salt
1 tablespoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
<B>Glaze</b>
2 tablespoons maple syrup
2 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoons apple cider
1 teaspoon hot sauce
Apple Cider and Chicken
1 cup apple cider
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
6 pounds whole chickens (2 total whole chickens, each 3 pounds), patted dry
4 cups wood chips
Test Kitchen Techniques
Ingredients
<B>Spice Rub</b>
2 tablespoons packed light brown sugar
2 tablespoons paprika
1 tablespoon table salt
1 tablespoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
<B>Glaze</b>
2 tablespoons maple syrup
2 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoons apple cider
1 teaspoon hot sauce
Apple Cider and Chicken
1 cup apple cider
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
6 pounds whole chickens (2 total whole chickens, each 3 pounds), patted dry
4 cups wood chips
Test Kitchen Techniques
Ingredients
<B>Spice Rub</b>
2 tablespoons packed light brown sugar
2 tablespoons paprika
1 tablespoon table salt
1 tablespoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
<B>Glaze</b>
2 tablespoons maple syrup
2 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoons apple cider
1 teaspoon hot sauce
Apple Cider and Chicken
1 cup apple cider
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
6 pounds whole chickens (2 total whole chickens, each 3 pounds), patted dry
4 cups wood chips
Test Kitchen Techniques
Why This Recipe Works
Based on a classic of the barbecue circuit, Apple Harbest Cider-Can Chicken involves resting a whole chicken upright on a can of beer and grill-roasting it. We lanced the chicken’s skin with a skewer to make holes from which rendering fat could escape, and rubbed the chicken liberally with a spice rub on top of and underneath the skin. We opened the top of the beer can wide open with a church key to allow the greatest amount of steam to escape—the normal hole is far too small. We banked the coals in the grill on either side of a disposable aluminum pan. The coals cooked the chicken evenly and the pan caught dripping fat from the chicken. Finally, we coated the chicken with a sweet-tart glaze toward the end of cooking to improve the chicken’s flavor and color.
Before You Begin
Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill.
Instructions
- For the spice rub: Mix brown sugar, paprika, salt, black pepper, cinnamon, and cloves in bowl.
- For the glaze: Stir maple syrup, ketchup, cider vinegar, apple cider, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.
- For the rest: Use 2 empty 12-ounce beer or soda cans to hold 1/2 cup cider each. Prepare beer cans as shown in photo 1, and add cinnamon and cloves to each can.
- Prepare chickens as shown in photos 2 through 4 below.
- Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.
- Place chickens (on cans) on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
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