Are you craving juicy, flavorful chicken, grilled to perfection with a unique twist? This wine can chicken recipe is exactly you’re looking for! This delicious spin on beer can chicken is tender and juicy, with a burst of flavor in every bite. There’s a reason it’s taking the summer by storm!
What you’ll love about this recipe:
- Tender and juicy. No dry chicken here. This is the juiciest chicken you’ll ever make and it’s jam-packed with flavor in every bite.
- Versatile leftovers. Cook once and eat twice. Leftover rotisserie-style chicken is delicious as a mayo-free chicken salad or in pasta.
- Minimal Ingredients. We’re keeping it simple with easily accessible ingredients for a simple yet impressive dish!
Raise a Glass to Wine Can Chicken on the Grill!
There’s something about roast chicken that always feels homely and brings back memories from our childhood kitchens. This wine can chicken recipe brings up all those nostalgia feels, but with a modern twist!
Beer can chicken (also known as “beer butt chicken”) has been around for a while, but the second OI saw a recipe for wine can chicken in a copy of Food + Wine magazine, I knew I had to try it. Immediately.
This recipe borrows that cooking technique but uses more traditional flavors like lemon and herbs instead of their bold berbere spice. The result is a fantastically juicy roast chicken with a bright flavor that had me hooked from the first bite.
Ingredients You’ll Need
Whole Chicken: Look for a small roasting chicken, about 4 pounds total. A little bigger or smaller is ok, but you might need to adjust the cooking time. Don’t forget to check the body cavity for giblets, which should be always removed before cooking.
White Wine or Prosecco. Look for canned white wine thats on the dryer side. Canned wine is easy to find these days (helpful hint: look in stores that are close to gold courses!) but you can also pour bottled wine into an empty can or invest in a vertical roaster. Sub in non-alcoholic wine if you prefer!
Shallot: These guys add a mild, sweet flavor. Don’t have a shallot? A small red onion will do the trick, too.
Brown Sugar. A little bit of brown sugar is a great trick for ensuring perfectly browned, crispy skin with a hint of sweet caramelization.
Lemon Zest/Juice. Punch up the flavor with some lip-smacking tang. Bottled lemon juice will work in a pinch, but nothing beats the flavor of fresh.
Poultry Seasoning. Whatever your go-to poultry seasoning is. I love the one from Penzey’s, but this time I used Greek Freak from Spiceology.
Garlic. Because everything’s better with garlic, right?
Kosher Salt: Salt is key for a well-seasoned bird.
You’ll also need a cast iron pan or another heavy pan that can go on the grill. A meat thermometer is also helpful for ensuring your chicken is cooked perfectly.
How to grill a whole chicken
Mix the aromatics, oil, and sugar together to create your seasoning rub. Let it sit for a minute or two to allow the flavor to infuse.
Rub the herb rub all over the chicken, making sure it’s completely covered. In addition to adding flavor, this will ensure the chicken skin gets perfectly browned and crisp. .
Place the wine can on a cast iron skillet and pop the chicken on top.
Grill over indirect heat until cooked through
Let the chicken rest before slicing to allow the juices to redistribute throughout the meat.
Pro tips
- No grill? No problem! You can also use this seasoning rub on an air fried rotisserie chicken.
- To check if your chicken is cooked, slice into the thickest part. If the juice runs clear, you’re good to go!
- Don’t crowd the grill! Go ahead an pop a few potato or whatever else you want on there, but be sure to give your chicken ample space for even heat and proper cooking.
- Don’t let the drippings go to waste! Use them to make a delicious chicken gravy.
Commonly asked questions
How do I store Leftovers?
Keep leftovers in the refrigerator for up to 3 days, or freeze them for up to 6 months.
I don’t Cook with Alcohol. Can I still make this?
Swap out the wine for a non-alcoholic version or use chicken stock instead.
What Should I serve with it?
Anything goes! I served this wine can chicken with a tomato and burrata panzanella salad. Grilled corn on the cob or a cucumber salad or mango avocado salad would also be amazing and take minimal effort.
What can I do to prevent the skin from burning?
Simple – rotate the chicken so the other side is facing the heat source. If your chicken is still cooking too fast, have a piece of foil handy to make a simple barrier between the chicken and the heat.
What’s the best type of grill for this recipe?
Charcoal or gas can both work wonders. Charcoal gives your a slightly smokier taste, but nothing beats the speed and ease of gas.
Do I have to use a can? Can’t I just pour the wine over?
The can serves a purpose — it keeps the chicken moist and flavors it throughout. Pouring the wine over the top could dry out the chicken. So, stick with the can! If you can’t find canned wine, you can pour bottled wine into an empty seltzer can.
More delicious chicken recipes
- One Pan Greek Chicken and Potatoes
- Frozen Chicken Breasts In The Air Fryer
- Homemade Chicken Spiedies
- 30-Minute Chicken and Chorizo Paella
- Skillet French Onion Chicken Breasts
Wine Can Chicken
Ingredients
- 1 shallot minced
- 4 garlic cloves minced
- 1 lemon zest and juice
- 2 Tablespoons poultry seasoning
- 1 Tablespoon kosher salt
- 1 Tablespoon olive oil
- 1 teaspoon brown sugar
- 4 pound whole chicken
- 1 can white wine
Instructions
- In a small bowl, mix together the shallot, garlic, lemon zest and juice, poultry seasoning, olive oil, and salt to make a seasoning paste. Let sit for 5 minutes to allow the flavors to melt.
- Pat the chicken dry with paper towels, then rub the skin with the seasoning paste.
- Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit.
- Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright.
- Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.
- Rotate the chicken to position the breast toward the heat source and grill another 35-45 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the thickest part of the thigh should read 165ºF).
- Remove chicken and skillet from grill. Let rest for 10 minutes before carving.
