Can-Can Chicken Recipe

My Go-To Summer Grilling Recipe: Can-Can Chicken

As a busy working mom, I need recipes that are both delicious and easy to make. This Can-Can Chicken recipe fits the bill perfectly! It’s a crowd-pleaser, impressive enough for a summer barbecue with friends, yet straightforward enough for a weeknight dinner. I discovered this recipe years ago in a magazine and have been making it ever since; it's become a family favourite. The preparation is minimal and the results are consistently fantastic—juicy, flavorful chicken with perfectly crisp skin. The slightly sweet and spicy rub is a great complement to the beer-can cooking method which keeps the chicken incredibly moist.

What I love most about this recipe is its versatility. It’s adaptable to different spice preferences and dietary needs. If you’re not a fan of cayenne pepper, you can easily reduce or omit it. Feel free to experiment with different beer varieties too—a darker, more robust beer will impart richer flavours, while a lighter lager keeps things refreshing. I have also tried swapping the chicken for turkey, and although not quite the same, it worked beautifully. I often use this recipe for get-togethers, and the impressive presentation adds an extra touch of elegance to any meal. Everyone is always asking for the recipe!

The secret to this recipe, beyond the flavorful rub, lies in the beer-can cooking method. The beer-can rack helps maintain even cooking, preventing dryness and creating beautifully crisp skin. I find that the indirect grilling method is key to achieving perfect results. It ensures the chicken cooks evenly and doesn’t burn, and the resulting flavour is absolutely divine. One thing to note: the cooking time can vary depending on the size of your chicken and your grill's heat, so it’s always best to use a meat thermometer to check for doneness. I always ensure the internal temperature reaches 180 degrees before removing it from the grill. Letting the chicken rest for 10 minutes after cooking helps retain its juices, resulting in a beautifully tender and flavourful meal. Serve it with your favourite sides – a simple salad, some roasted vegetables, or even some corn on the cob. No matter what you choose to pair it with, this Can-Can Chicken is sure to become a staple in your summer grilling repertoire.

Preparation Tips for Busy Weeknights:

To save time, I often prepare the spice rub on the weekend and store it in an airtight container in the refrigerator. This allows for a quick and easy assembly on a busy weeknight. Marinating the chicken overnight further enhances the flavor, but even an hour is sufficient. I also try to prep as much of the other elements, such as the sides, in advance. I chop vegetables ahead of time and even cook some sides ahead and reheat when we're ready to serve, making the process seamless and stress-free.

Beyond the Grill:

While grilling is the traditional method for Can-Can Chicken, this recipe can also be easily adapted for the oven. Simply use a roasting pan instead of a grill pan and follow the cooking instructions accordingly. Adjust the cooking time as needed, monitoring the internal temperature of the chicken to ensure it is fully cooked. The oven method is particularly helpful during colder months or when outdoor grilling isn’t an option.

Serving Suggestions:

This Can-Can Chicken is incredibly versatile and complements a wide range of sides. Here are a few of my favourite pairings:

• Classic Summer Salad: A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette is the perfect refreshing accompaniment.
• Roasted Vegetables: Roasted vegetables like asparagus, bell peppers, and zucchini add a vibrant colour and flavour contrast to the chicken.
• Corn on the Cob: Grilled corn on the cob is a classic summer side that pairs perfectly with the smoky flavour of the chicken.
• Potato Salad: A creamy potato salad offers a comforting and satisfying complement to the rich chicken.
• Pasta Salad: A light and refreshing pasta salad provides a balanced and satisfying addition to the meal.

No matter how you choose to serve it, this Can-Can Chicken recipe is a guaranteed crowd-pleaser. It's a delicious and easy recipe that’s perfect for any occasion, from casual weeknight dinners to special summer gatherings. The recipe has become a true testament to my love of simple, yet effective cooking. The best part? Every single time I make it, there are requests for seconds! I hope you enjoy it as much as we do.

Step-by-step

• In a small bowl, combine the first seven ingredients.
• With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin.
• Tuck wings under chicken.
• Refrigerate for 1 hour.
• Prepare grill for indirect grilling.
• Completely cover all sides of an 8- or 9-in. baking pan with foil.
• Place a beer-can chicken rack in pan.
• Remove half of the beer from can; save for another use.
• Using a can opener, make additional large holes in top of can.
• Add beer can to rack.
• Place chicken vertically onto rack.
• Place pan on grill rack.
• Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180 degrees.
• Remove pan from grill; tent chicken with foil.
• Let stand 10 minutes.
• Carefully remove chicken from rack.