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Recipe_maple_bbq_beer_can_chicken_with_TomatoandBread_Salad

Maple BBQ Beer Can Chicken with Tomato and Bread Salad
Makes Serves 6. Photo By Sobey's
By Sobey's

Directions

  1. Open can of beer and pour out about 3/4 cup (175 mL) beer; reserving it for another use. (Note: The smaller amount of beer left in the can heats up faster, creating more steam to flavour the chicken as it cooks.) Place partially filled beer can upright in centre of foil roasting pan, (approx. size 9 x 11-in./ 23 x 28-cm). Push chicken cavity, with legs on the bottom, onto can. Season chicken with 1/4 tsp (1 mL) each salt and pepper. Pour 2 cups (500 mL) water into pan.
  2. Place pan on BBQ preheated to medium-high. With lid down, cook 40 to 45 min., or until meat thermometer inserted into thickest part of the inner thigh registers 160°F (71°C). Brush chicken with BBQ sauce and continue roasting 5 to 10 min. longer, or until thermometer registers 165°F (74°C). Remove pan from BBQ. Let chicken rest in roasting pan on beer can 15 min. Carefully remove chicken from beer can (it will still be hot) and carve.
  3. Meanwhile, grill baguette halves 2 to 3 min., turning once, until toasted and lightly charred. Cut into 1-in. (2.5-cm) cubes. In large bowl, toss together tomatoes, red onion, basil, oil, lemon juice, bread cubes and remaining salt and pepper. Serve chicken with bread salad.

TIP

Add 1 cup (250 mL) sliced cucumbers or 1/4 cup (60 mL) coarsely chopped fresh parsley to salad.

Ingredients:
  • 1 can (355 mL) Compliments Blonde Lager Dealcoholized Beer
  • 1 whole chicken (3 1/2 lb/1.75 kg)
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/3 cup (250 mL) halved cherry tomatoes
  • 1/4 cup (60 mL) thinly sliced red onions
  • 1/4 cup (60 mL) torn basil leaves
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) lemon juice