Grilled Rosé-Can Chicken with Spicy Tomatillo Sauce

Recipe

Main Dish
Grilled Rosé-Can Chicken with Spicy Tomatillo Sauce

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
1hr
Prep
2hr30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Who needs beer can chicken when you can have a much trendier rosé-can chicken! Use a rosé can to prop the chicken on the grill and add moisture and flavor to your grilled chicken. Then, top with a spicy citrus tomatillo salsa.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lemon, plus lemon slices for garnish
    1 lime, plus lime wedges for garnish
    1 orange, plus orange wedges for garnish
    2 ½ tsp. Hy-Vee black pepper, coarsely ground; divided, plus additional for garnish
    2 tsp. kosher salt, divided
    1 (3-1/2-to 4-lb.) Hy-Vee True fresh whole chicken fryer , without giblets
    2 tbsp. Hy-Vee vegetable oil, divided
    ½ (250-ml) can rosé wine
    3 tomatillos
    1 garlic bulb
    1 medium poblano pepper
    1 medium jalapeño pepper
    1 small white onion, peeled and halved lengthwise
    1 small red onion, peeled and halved lengthwise
    ½ c. fresh cilantro, finely chopped, plus additional cilantro for garnish

    Things To Grab

    • Charcoal or gas grill
    • Small bowl
    • Kitchen string
    • Large bowl

    Directions

    1. Preheat a charcoal or gas grill with two grilling zones: direct grilling over high heat (400 degrees) and indirect grilling over medium-high heat (375 degrees). 

    2. For rub: zest 1 lemon, 1 lime, and 1 orange. Then cut citrus fruits in half; set aside. Combine zests from citrus, 2 teaspoons black pepper, and 1 teaspoon salt in a small bowl. Rub chicken with 1 tablespoon vegetable oil and citrus mixture. Tie legs together with kitchen string. 

    3. Place the wine can in the skillet, open side up. Place chicken, cavity side down, onto the can so the chicken is sitting upright. Place the skillet on the grill rack over indirect heat. Grill 1 hour 15 minutes to 1 hour 30 minutes or until chicken reaches 165 degrees in the breast. 

    4. For tomatillo salsa: Remove the husk from the tomatillos. Cut off 1/2 inch from top of garlic bulb to expose ends of cloves; remove loose papery outer layers. Toss the tomatillos, garlic, poblano, jalapeño, and white red onion halves with remaining 1 tablespoon vegetable oil and 1/2 teaspoon salt in large bowl to coat. 

    5. Grill vegetables and citrus halves on grill rack over direct heat 10 to 12 minutes or until charred and vegetables are fork-tender, turning occasionally. Remove from grill. Remove garlic cloves from paper husks by squeezing bottom of bulb; chop and transfer to a medium bowl. Stem, seed, and coarsely chop poblano and jalapeño peppers; coarsely chop tomatillos and onions. Add chopped vegetables and 1/2 cup cilantro to bowl with garlic. Squeeze juice from citrus halves in bowl; stir to combine. 

    6. Carefully remove chicken from grill; let rest 10 minutes. Carefully remove chicken from rosé can using clean oven mitts or kitchen towel; discard rosé can and wine. Season chicken with remaining ½ teaspoon black pepper and 1/2 teaspoon salt; serve with grilled tomatillo salsa. Garnish with lemon slices, lime, and orange wedges and additional cilantro, if desired. 

    Nutrition facts

    Servings

    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 45g
    • Cholesterol: 200mg
    • Sodium: 830mg
    • Total Carbohydrates: 13g
    • Protein: 51g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons Magazine May 2022