WINE CAN CHICKEN

Wine Can Chicken image

We've taken classic beer can chicken and given it a twist using the ultimate summer sip - rosé wine in a can. The result is a moist, flavorful bird with crispy skin that needs almost no attention on the grill. As the chicken rests off the heat, you can use the remaining wine and drippings in the can to whip up a creamy three-ingredient pan sauce made with pink peppercorns and herbed cheese.

Provided by Food Network Kitchen

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 chicken (3 to 4 pounds)
One 12-ounce can rosé wine
3 tablespoons olive oil
2 tablespoons fresh oregano leaves
2 tablespoons fresh rosemary leaves, plus 1 sprig
2 tablespoons fresh thyme leaves, plus 1 sprig
10 cloves garlic
Kosher salt
2 teaspoons pink peppercorns
2 ounces garlic-herb cheese, such as Boursin

Steps:

Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes.
Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and purée into a paste.
Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes.
Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth.
Serve the chicken with the sauce.