9224 Route 414
Lodi, NY 14860-9641
This summertime recipe sounds peculiar, but it makes very moist chicken. Try using other liquids -- beer is very good, as is dry vermouth -- and other aromatics in the can, such as fresh rosemary or thyme. While it takes some juggling to get the bird set on the grill so it doesn't fall over, the biggest problem I usually have is not spilling as I remove a can of boiling wine from a very hot chicken! Two people can manage it easily with grill tongs and a dish towel.
Lamoreaux Landing's 1999 barrel-fermented Chardonnay works very well with this dish. Its citrus flavors complement the marinade, while its light oak and fruit aromas pair well with woodsy outdoor grilling.
Grady Wells is a writer and radio producer living in Ithaca, New York.
Wine Can Chicken
Serves 4
| INGREDIENTS | DIRECTIONS |
|---|---|
Marinate the chicken at least four hours, refrigerated, turning several times; bring to room temperature before cooking; drain and reserve marinade. Light charcoal in a grill until covered with ash, or preheat gas grill. Make several holes in the can's top, and add garlic, wine, and 1/2 cup of marinade with the ginger slices. Holding the chicken upright, push the open end of the can into the chicken cavity; the legs will form a tripod with the can so it can stand by itself. Place the chicken on the grill, directly over the hottest area, using the legs to steady the can. Close the grill. The mixture in the can will soon boil. Cook for 35-40 minutes, or until a thermometer reads 155º. Remove can from chicken, and allow chicken to rest, covered loosely with foil, for 10 minutes before carving. Make a sauce by boiling 1/2 cup reserved marinade and what's left in the can until it measures 1 cup. Serve with vegetable couscous, an arugula salad, and Lamoreaux Landing's 1999 barrel-fermented Chardonnay. |
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