Beer Can Chicken w/ Sweet and Spicy Pickled Vida
In our family, you bet Beer Can Chicken is a staple. We’re always adding new twists to the recipe. Lately we’ve been hooked on serving it with these fantastic quick-pickled Vidalia onions - a classic Southern ingredient with an addicting amount of kick and pucker. No surprise here, but a Beer Can Shandy goes really well with this dish.
- 3 Tbsp
- olive oil
- 2 Tbsp
- dijon mustard
- 1 Tbsp
- light brown sugar
- 2 tsp
- chili powder
- garlic cloves, finely chopped
- 3 1/2-pound whole chicken, rinsed and patted dry
- salt and freshly ground black pepper
- 1 can(s)
- 14.9-ounce beer
- sweet and spicy pickled vidalia onions (see below), for serving
- 1 large
- vidalia onion, thinly sliced crosswise
- 1 Tbsp
- apple cider vinegar
- 1 tsp
- kosher salt
- pinch of cayenne pepper
- pinch of sugar
SWEET AND SPICY PICKLED VIDALIA ONIONS:
In a small bowl, combine the olive oil, mustard, brown sugar, chili powder, and garlic.
Season the chicken generously inside and out with salt and pepper. Slather the chicken inside and out with the mustard mixture.
Prepare the grill for indirect grilling and preheat to medium-high heat.
Pop open the beer can and pour out (or slurp up) the top 2 inches of beer. Place the beer can on a solid surface away from the grill. Place the bird cavity over the beer can.
Stand the chicken and beer upright on the grill grate. Close the cover and cook until the juices run clear when the chicken is pricked in the thigh with a fork, about 11/4 hours.
Remove the chicken from the grill and let stand for 10 minutes before carving. Serve with Sweet and Spicy Pickled Vidalia Onions.