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ginger "beer can" chicken with ginger ale glaze

(3 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Recipe says that the ginger ale puts a tangy twist on your whole bird. Look for canned ginger beer to add an even more spicy, fresh ginger taste. Recipe from Southern Living

(3 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr 30 Min
method Grill

Ingredients For ginger "beer can" chicken with ginger ale glaze

  • 1
    13 x 9 disposable aluminum baking pan
  • 2 Tbsp
    kosher salt
  • 2 tsp
    paprika
  • 2 tsp
    sugar
  • 1 tsp
    black pepper
  • 3/4 tsp
    ground ginger
  • 1/2 tsp
    ground red pepper (cayenne)
  • 2
    3 1/2 to 4 pound whole chickens
  • 2
    12-oz. cans ginger ale
  • GINGER ALE GLAZE
  • 2 c
    ginger ale (or ginger beer)
  • 2 Tbsp
    light brown sugar
  • 2 tsp
    grated fresh ginger
  • 1/8 tsp
    ground red pepper (cayenne)

How To Make ginger "beer can" chicken with ginger ale glaze

  • 1
    Light one side of grill, heating to 400 - 475 degrees (medium high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
  • 2
    Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in the glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
  • 3
    Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid, - rotating chickens occasionally, 1 hour 20 minutes to 1 hour 30 minutes or until golden and a meat thermometer, inserted in thickest portion, registers 165 degrees. Let stand 10 minutes. Remove chicken from cans, and carve. Serve with Ginger Glaze.
  • 4
    To make the glaze, stir 2 cups ginger ale or ginger beer, 2 tbsp. light brown sugar, 2 tsp. fresh grated ginger and 1/8 tsp. ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook (stirring occasionally)15-20 minutes or until reduced to about 1/4 cup.
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