Grilled chicken on a wine jar

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 818, total fat 56 G., saturated fats 16 G., proteins 55 G., carbohydrates 7 G., fiber 1 G., cholesterol 217 mg, sodium 1206 mg, sugar 1 G.

This recipe for classic beer-canned chicken is given a more subtle flavor by using the ultimate summer beverage: canned sparkling rosé. The result is a juicy, flavorful bird with crispy skin that you can grill without having to worry about. Once removed from the grill, the remaining spiced wine can be used to make a creamy sauce made from three ingredients: wine, pink peppercorns, and a soft cheese with herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken (1.3–1.8 kg)
1 can (0.33 l) of rose wine
3 tbsp. l. olive oil
2 tablespoons fresh oregano leaves
2 tbsp fresh rosemary leaves + 1 sprig
2 tbsp fresh thyme leaves + 1 sprig
10 cloves of garlic
2 teaspoons pink peppercorns
60 g of garlic and herb cheese, such as Boursin

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, pink wine, oregano, thyme, black peppercorns, rosemary

Cooking the dish according to the recipe:

Remove the chicken and wine from the refrigerator and let them come to room temperature for 15 to 30 minutes.
Preheat the grill to medium-high heat, preparing the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high; after about 15 minutes, turn off one of the middle burners (or 2 if you have a grill with 4 or more burners). On a charcoal grill, dump the burnt-down coals from the chimney starter onto one side. Place the drip pan on the other side. The grill should be around 200°C (400°F), so adjust the burners or air vents as needed to maintain the temperature.

Combine olive oil, oregano, rosemary leaves, thyme, garlic and 2 teaspoons salt in a food processor and process until a paste forms.
Open the wine and set aside 1/3 cup for another use. Add rosemary and thyme sprigs to the jar. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the jar of wine on a dripping pan. Slide the chicken onto the wine jar, ensuring the jar supports the chicken and the legs rest on the dripping pan. Carefully place the chicken on the jar over indirect heat. Close the lid and cook until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 1 hour to 1 hour 15 minutes.
Carefully remove the chicken and jar from the grill and carefully lift the chicken out of the jar. Cover the chicken with foil. Pour about 1 cup of wine into a small saucepan. Add the peppercorns and place the grill over direct heat. Bring to a boil and reduce for 15–20 minutes. Remove from heat and stir in the cheese until smooth. Serve the chicken with the sauce.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / Food Network - recipes