Written by Elizabeth Karmel
Anyone who knows me, knows that Beer-Can Chicken is my favorite way to roast chicken. It’s more of a technique and less of a recipe. And, we all know that there are as many flavor variations for chicken as there are days in the year! So, the recipe bears repeating! This rich and savory recipe is novel because of the use of peanut butter, and that makes it a great topic of conversation at dinner. But the real reason to make it is that the combination of peanuts, rosemary and chicken is un-beatable! Use my chicken sitter to grill-roast the chicken and use my original angled barbecue basting brush to slather the bird with the Peanut Butter Grilling Sauce.
I first saw the idea for grilled peanut butter chicken in a collection of recipes from NASCAR fans. I loved the idea of a grilling sauce that was based on peanut butter—the fat in the peanut butter seals in the juices and flavors the meat as it cooks. The recipe in the book was filled with Asian flavors and as much as I love sates, I wanted to try the idea with a more Western flavor profile. I love the combination of rosemary and peanut butter, making this a sophisticated dish that makes you forget that it is based on peanut butter.
Winner, Winner, Chicken Dinner!
Beer-Can Chicken with Peanut Butter Grilling Sauce
©2015 Elizabeth Karmel
Makes 4 servings
Grilling Method: Indirect/Medium Heat
- 1 Whole roasting chicken, 4 to 5 pounds, preferably Amish or organic
- Olive oil
- Kosher salt and black pepper to taste
- 1, 12-ounce can domestic beer or 12-ounces of white wine
- Remove the neck and giblets, and rinse the chicken inside and out if desired; pat it dry with paper towels. Coat the chicken lightly with oil and season with salt and pepper. Set aside.
- Build a charcoal fire or preheat a gas grill. Pour the beer or wine in the Chicken Sitter, making sure that it is only 2/3rds full. Place the Chicken Sitter in the center of the cooking grate over indirect medium heat and “sit” the chicken on top of the beer can. The chicken will appear to be sitting on the grate. Make sure the drumsticks are positioned in front of the Chicken Sitter and the wings are twisted “akimbo” behind the chicken.
- Cover the grill and cook the chicken for 1 to 1 1⁄2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh.
- Brush with the Peanut Butter Grilling Sauce during the final 40 minutes of the cooking time.
- Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving. Serve with extra Peanut Butter Grilling Sauce as a dipping sauce.
NOTE: When removing the chicken from the grate, be careful not to spill the contents of the Chicken Sitter, as it will be very hot.
Peanut Butter Grilling Sauce
©2015 Elizabeth Karmel
Note: Use indirect heat for any food that takes longer than 15-20 minutes to cook—this includes all bone-in pieces of meat.
Uses: beer-can chicken, chicken thighs or chicken quarters, chicken tenders, boneless, skinless chicken breasts; duck, grilled shrimp, skirt steak
Makes about 1 ½ cups
- 1 cup crunchy peanut butter, preferably natural—no sugar added
- 4 Tbsp peanut oil
- 4 cloves of garlic, grated
- 2 Tbsp honey
- 1 Tbsp Worcestershire sauce
- 1 Tbsp low-sodium soy sauce
- 1 tsp ground dried rosemary
- 1 tsp smoked sweet paprika
- ½ tsp crushed red pepper flakes
- Place peanut butter and oil in a heavy-bottomed saucepan set over low heat. Stir occasionally, making sure the peanut butter doesn’t burn. When it is melted, add the garlic, honey, Worcestershire sauce, soy sauce, rosemary, paprika and red pepper flakes.
Whisk together and heat on a low flame for about 1 minute as the sauce comes together. Remove from heat and cover.