Beer Can Chicken & Grilled Peach Salad

Beer Can Chicken 

Ingredients 

1 chicken whole*
12 oz. can of your favorite beer or soda
3 tbsp. olive oil 

For the rub

1 tbsp. brown sugar packed
1 tbsp. tarragon dried
1 tsp salt
1 tsp black pepper
2 tbsp. smoked paprika
1 tbsp. garlic powder
1 tsp garlic powder
1/2 tsp chili powder 

Instructions 

Prepare oven and roasting pan: Preheat oven to 425 F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.

Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.

Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.

Prepare spice rub: Mix all the rub ingredients together in a bowl. Season chicken: Drizzle the olive oil over the chicken and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.

Place chicken over beer can: Place the chicken upright over the beer can. Use the chicken legs to support its body and it acts like a tripod, preventing the chicken from falling over.

Bake: Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it’s done, insert a knife into the thickest part of the thigh, and the juices should run clear. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.

Remove chicken from roasting pan: Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you hold the beer can.

Let the chicken rest and carve: Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it. 

*In Flyer August 22-28, 2021
Photo & Recipe Credit: Jo Cooks

Grilled Peach Salad with Curry Pecans & Honey Vinaigrette 

Ingredients 

Honey Vinaigrette

2 tbsp. honey
2 tbsp. plain Greek yogurt 
1 tbsp. extra virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
A pinch of sea salt 

Candied Curry Pecans

1/4 cup pecans
1 tbsp. honey
1/2 tsp curry powder
1/4 tsp sea salt
1 tsp butter 

Salad

4 ripe but firm peaches*
1/2 tsp avocado oil
5 ounces Earth Bound baby arugula or other Salad blend*
1/2 cup blueberries
1/4 cup crumbled Woolwich goat cheese* 

Instructions 

Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.

Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.

Preheat your BBQ to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – this works better than a regular spatula and helps prevent the grill marks from being left on the grill.

Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately. 

*In Flyer August 22-28, 2021
Photo & Recipe Credit: The Endless Meal