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).
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 sauce.
Servings and Ingredients
|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|
|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
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.
Pour half the rosé wine into a large cast-iron skillet. Then place the can containing remaining wine 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 1¼ to 1½ hours or until chicken reaches 165°F in the breast.
Meanwhile, 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.
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.
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.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 200mg
- Sodium: 830mg
- Total Carbohydrates: 13g
- Protein: 51g