Barbecued Beer Can Chicken Paired with a Still Blanc de Noir UK Pinot Meunier

Say, “What?!?!?” Yes, you read it correctly…and it’s not a typo! If you’ve never tried barbecuing beer can chicken before, what are you waiting for? My husband and I have been barbecuing beer can chicken for years. As the chicken cooks, the beer evaporates and permeates into the meat, leaving it so juicy and flavourful. I paired this dish with a still blanc de noir Pinot Meunier from the Simpsons’ Wine Estate located in the Elham Valley of Kent’s beautiful North Downs.

Prepping the Chicken

• Begin by choosing the freshest, free-range chicken you can find. I chose two British free-range, cornfed whole chickens that are each around 2kg in weight. If you’ve never had cornfed chicken, then you’re in for a real treat. Basically, the chicken are fed a diet of corn, which adds a subtle yellow colour and enhanced flavour to the meat.
• You’ll need a beer can chicken holder. Ensure that it’s a holder for a both a can of beer can and a chicken. I have a double holder, mainly because we have such a large family; however, you can easily find a single holder too.

• You’ll want to choose a can of beer. It doesn’t have to be an expensive one. We’ve also used cider before. Pour out half the beer and position the can in the holder. Then shimmy the chicken over the can. This can be a bit tricky, but just be patient! That’s why my husband does this bit, as I’m the impatient one!!! Just look at those little guys, perfectly positioned on top of their beer cans, ready for a night out on the town! Sorry, guys, but I have other plans for you!!

Flavoured Butter Rub

• Now, you’re ready to make the flavoured butter rub which goes under the skin to add even more goodness to the meat. Begin by slightly softening the butter and then mix the remaining ingredients together to create a buttery paste. I chose herbs and spices that complement the chicken without overpowering the amazing flavours the beer and the barbequing adds to the meat.

• Next, gently loosen the skin covering the chicken breast and spread the flavoured buttered between the skin and the breast. This can be a bit messy but is well worth it. I prefer to use this method because it enables the the flavours to directly penetrate the meat when cooking.

• Now, the chicken is ready for the barbecue! Just look at how well the butter is carefully tucked away underneath the skin. Feel free to season the chicken with salt and pepper too!

Barbecuing the Bird

• My husband and I prefer to barbecue using a Weber charcoal grill. We believe the charcoal adds a bit more of a smokey, robust flavour to the meat.
• Begin by heating the briquettes using a chimney starter. This enables the briquettes to heat faster as they are in a more confined space, which traps more heat. Once you see flames, rather than smoke, the briquettes are hot enough. This usually takes about 20 minutes.
• Then section-off the sides of the grill. You will be cooking the chicken using indirect heat, otherwise you’ll burn the meat. Pour the hot briquettes evenly into each section.

• Position the chicken between the briquettes.

• Cover with a lid and monitor the thermometer on the lid. Ideally, the temperature should be over 200°C.

• Once the internal temperature is 200°C/400°F or higher, it should take 35-45 minutes to barbecue. Check the temperature with a probe at 35 minutes. The temperature should be 74°C/165°F when it’s done cooking.

• Once the chicken is done cooking, bring it inside and let it rest on the stand for about 5 minutes before serving.

• Carefully, ease the roasted chicken off the beer can. The can and the stand will still be very hot!

Serving

• Place the chicken on a serving platter and get ready to carve it.

Wine Pairing

• Serve with a glass of still blanc de noir UK Pinot Meunier wine.