Ginger "Beer Can" Chicken

By courtneyepowell

Ginger ale is used in place of beer in this tasty grilled 'beer-can' chicken. The results are amazing!

Ingredients

• GINGER ALE GLAZE:
• 1 (13- x 9-inch) disposable aluminum baking pan
• 2 tablespoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground red pepper
• 2 (3 1/2- to 4-pound) whole chickens
• 2 (12-ounce) cans ginger ale
• 2 cups ginger ale or ginger beer
• 2 tablespoons light brown sugar
• 2 teaspoons fresh ginger, grated
• 1/8 teaspoon ground red pepper

Preparation

Step 1

Ginger Ale Glaze:

Stir ginger, brown sugar, grated ginger, and ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup.

Light 1 side of grill, heating to 400°F to 475°F (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.

Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.

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 and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°F. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.