We’re all familiar with the classic beer can chicken recipe. We’re taking this fantastic summer staple to the next level by swapping out beer and replacing it with a dry Canadian cider. The result is a juicy chicken with notes of sweet apples. In case that isn’t enough, we finish the recipe by taking all those delicious chicken drippings and making a sweet and savory cider-based gravy that’s so good, you’ll earn the must-deserved title of grill master.
Prep Time: 10 minutes
Total Time: 1 hour, 20 minutes
1 4lb whole chicken
2 Tbsp olive oil
2 tsp salt
1 473 mL can of dry cider
2 sprigs rosemary
1 Tbsp grainy Dijon mustard
1. Remove neck and giblets from chicken. Rub entire chicken with olive oil and season with salt.
2. Pour out 1/3 of the cider (or drink it) and place the can into the cavity of the chicken. Arrange the chicken so it balances on top of the can.
3. Place a cast iron pan over indirect heat on a grill preheated to medium-high. Place the can with chicken in the centre of the pan.
4. Place rosemary sprigs in the cast iron pan. Close the lid of the grill and let cook until juices run clear from thigh and chicken is golden brown, about 1 hour.
5. Remove chicken and can from pan and let rest. Move the cast iron pan over direct heat. Let liquid reduce by half, about 10 minutes. Remove from heat, remove rosemary and stir in mustard until combined. Remove can from the chicken, carve chicken and serve with gravy.
Want more delicious beer recipes? Watch this video for 5 Things to Make with Beer