Outdoor Cooking Primer - Hard Cider "Can" Chicken w/Hard Cider Glaze

So, we like to make beer can chicken and I had yet to try the latest craze of a hard cider, so I thought - why not combine the two? I hit the Internet, knowing someone out there would have certainly thought of it before me, and found a recipe. The recipe called for a specific brand of hard cider, but I chose a different brand because it was less expensive (always thinking of the pocketbook!). The original recipe also called for fresh squeezed lemon juice, but I used the bottled lime juice that was on hand. I opened up a can of green beans to put the cider in for the cooker, since the cider comes in a bottle.

This is by far the BEST “can” chicken I have ever had - the smell of apple cider floated through the neighborhood - AND I had a great excuse to finally try a hard cider. Win-win for all!

Hard Cider Can Cooker Chicken with Hard Cider Glaze

Glaze

8 ounces hard cider
1 Tbsp Dijon mustard
2 cloves minced garlic
2 Tbsp brown sugar
1 ½ TBSP lime juice
1 Tbsp Worcestershire sauce
2 Tbsp butter
Kosher salt & black pepper

For the Chicken

1 (4 lb.) roasting chicken
1 ½ Tbsp olive oil
8 ounces hard cider
 

For the glaze, add cider, mustard, garlic, brown sugar, lemon juice, Worcestershire sauce and butter to a small saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer until sauce reduces by half and thickens a little. It won’t be completely thick, though, it will still be somewhat runny. Keep half of your glaze for serving and use the other half for basting

Preheat your grill with all burners on high. Remove the giblets from the inside of the chicken and cut the extra fat  off the bird, inside the neck and body cavity. Rub the chicken with olive oil and season with salt and pepper. Pour 8 ounces of hard cider into the green bean can. Place the chicken over that can on your cooker over indirect heat. Turn the back burner off and leave the other two on medium.

Close the lid and grill the chicken until it is browned and cooked through, basting off and on. It took about 1.5 hours and you want the meat cooked to 170º F. 

Enjoy!

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