Beer Can Chicken W/ Sweet And Spicy Pickled Vida Recipe

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Beer Can Chicken w/ Sweet and Spicy Pickled Vida

Melanie Campbell

By
@RossCampbell

In case you can't read the entire recipe title, the name of this recipe is "Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions".

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.


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Comments:

Serves:

4

Ingredients

RECIPE INGREDIENTS

3 Tbsp
olive oil
2 Tbsp
dijon mustard
1 Tbsp
light brown sugar
2 tsp
chili powder
2
garlic cloves, finely chopped
1
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

SWEET AND SPICY PICKLED VIDALIA ONIONS:

1 large
vidalia onion, thinly sliced crosswise
1 Tbsp
apple cider vinegar
1 tsp
kosher salt
pinch of cayenne pepper
pinch of sugar

Directions Step-By-Step

1
Make the Sweet and Spicy Pickled Vidalia Onions: Place the onion in a bowl. Toss with the vinegar, salt, cayenne, and sugar. Let the mixture stand for at least 30 minutes before serving.
2
Make the Chicken:


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.

About this Recipe

Course/Dish: Chicken
Hashtag: #onions