Ginger Ale Can Roasted Chicken On The Grill
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Try this fun twist of making chicken on the grill with a can of Ginger Ale and a whole chicken. An easy way to cook a moist and flavorful chicken.
Ginger Chicken on the Grill
I love trying different grilling recipes each summer. Like this Pork Tenderloin and Apple with Onion Recipe, or Greek Pizza on the grill
When I saw a chicken sitting over a can of ginger ale on the grill in a Southern Living magazine, I knew I had to try it. I have to say my favorite part of this chicken was the glaze. Heads up – It’s a little spicy. If spicy isn’t your thing, dial the red pepper back.
The glaze is so delicious. I thought that it would be a perfect sauce for Chinese Food Recipes.
And, Voila’ – A chicken sitting on a can of ginger ale roasting on the grill.
Suggested Equipment:
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Here’s the recipe, and printable
Ingredients
Rub
- 1 Tbsp. salt
- 1 tsp. paprika
- 1 tsp. sugar
- ½ tsp. black pepper
- ½ tsp. ground ginger
- ¼ tsp. cayenne
- 1 whole chicken about 4 lbs.
- 1-2 cups water
- 24 0z. Ginger Ale 2 cans
Glaze
- 1 cup Ginger Ale
- 2 Tbsp. brown sugar
- 1 tsp. ground ginger
- ⅛ tsp. ground red pepper
Instructions
- Preheat the grill, heating it to around 400 – 475 degrees
- Mix all of the rub ingredients together in a small bowl
- Place the chicken in a roasting pan, and spread the rub all over
- Sprinkle some on the inside, as well
- Open the Ginger Ale, and pour 1 cup of ginger ale into a sauce pan
- Add brown sugar, ginger, and pepper
- Place the chicken over an open can of ginger ale that is at least half way full of soda
- Use the legs of the chicken, and the can as a tripod
- Pour enough water to cover the bottom of the pan, and measuring about 1 inch high
- Place the pan on the grill, and close the lid
- Grill for about 1&1/2 hours, turning the pan occasionally, and basting chicken with juices in the pan each time your turn it
- While that is grilling, make your sauce – turn the heat on the stove to med/high, and bring sauce to a boil
- Reduce heat, and simmer for about 15 minutes, or until the sauce has thickened a little, and has reduces by half
- When the chicken is ready, remove it from the can, slice, and serve with the glaze
Notes
- I have a thermometer on my grill which helped me adjust the temperature. If you don’t just turn some of the burners off – leaving 1/2 to 3/4 of them going on medium/high heat
- Check doneness of chicken by inserting a meat thermometerinto a thick piece of meat. It should be 165 degrees
Nutrition
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