My family loves beer can chicken on the grill or even in the oven. It is predictably delicious every time,easy to fix and great as left-overs. Sometimes we just fix it the traditional way which is a salt and pepper rub with beer infused steam and sometimes I experiment with the flavoring. This time I went with an Apricot theme and it was absolutely wonderful and in fact, my favorite so far.
Print Recipe
Ingredients
1 young whole chicken
Olive Oil
2 teaspoons Semi-fine French Gray Sea Salt (any salt would work)
3/4 teaspoons of pepper
1 1/2 tablespoons dried Thyme
Sprinkle dried Rosemary (last minute decision so optional)
2 small cans Apricot Juice
Apricot glaze (I used my homemade Apricot-Peach Jam and slightly warmed it to spread consistently. You can also make the Scrumptious Strawberry Glaze substitute Apricots for the Strawberries)
Glaze:
1/2 cup Apricot Jam
1 tablespoon honey
1/4 teaspoon lemon juice
2 teaspoons finely chopped onion
Directions
Preheat grill or oven to 325 degrees.
Pour beer out and fill empty can half to three quarters of the way with apricot juice and place on grill to get the juice heated or using a microwave safe dish heat in microwave.
In the meantime, prepare chicken:
Rinse and pat chicken with a paper towel to absorb excess moisture
Combine seasonings in a prep dish
Rub chicken with olive oil
Rub seasonings onto the chicken.
Place chicken over beer can on grill or in oven at 325 degrees for 1 to 1 1/2 hours or until juice and meat are no longer pink. See Cooking Methods for Meat Page
While the chicken cooks, make the Apricot Glaze:
Mix together Jam, honey, lemon juice and finely chopped onion. Slightly heat mixture in the microwave to make application easy. Mop on the glaze 10-15 minutes prior to removing chicken from the grill/oven.
Carve and ENJOY!
Authored by +Terri Henkels
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