Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 207 :: ON THE VINE
Source: Loosely adapted from Beer Can Chicken, pg. 82
Method: Indirect Grilling
Serves: 2 to 3
Category: N/A
For the chicken and marinade:

1 chicken (3-1/2 to 4 pounds)
1 small onion, thinly sliced
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil, plus 1 tablespoon for rubbing
the chicken
1 sprig of fresh thyme
1 bay leaf
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 bottle Cabernet Sauvignon

For the rub:

2 tablespoons herbes de Provence (Use already prepared or make your own!See recipe below)
1 tablespoon coarse salt (kosher)

Remove the package of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Place the onion, garlic, 2 tablespoons of olive oil, the fresh thyme, bay leaf, and the 1/2 teaspoon each of salt and pepper in a deep nonreactive bowl or large resealable plastic bag. Pour out 3/4 cup of the wine and set aside. Pour enough of the remaining wine in the bowl or bag to cover the chicken. Let the chicken marinate in the refrigerator, covered, for 3 hours, turning the bird several times so it marinates evenly.

Make the rub: Combine the herbes de Provence and salt in a small bowl and mix.

Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the remaining tablespoon of olive oil over the outside of the bird, and rub or brush it all over the skin. Sprinkle the outside of the bird evenly with the remaining rub.

If cooking on a can: Using a church key-style can opener, make 2 additional holes in the top of an empty beer or soda pop can. Using a funnel (or a careful hand), pour the reserved 3/4 cup of wine into the can. Hold the bird upright, with the opening of the body cavity at the bottom, and lower the bird onto the can so the can fits snugly into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

If cooking on a roaster: Fill the roaster with the reserved 3/4 cup of wine and position the chicken on top following the manufacturers instructions.

Tuck the tips of the wings behind the chickens back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center.

When ready to cook, brush and oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 165 degrees F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), about 1-1/4 to 1-1/2 hours. If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while its still on the roaster.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support (can or roaster). Take care not to spill the hot wine or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with the Cabernet Sauvignon Barbecue Sauce, and of course, a bottle of exemplary Cabernet Sauvignon.
Source: Adapted from BBQ USA, pg. 664
Serves: about 1-1/4 cups
Category: Sauces
2 tablespoons salted butter
2 slices bacon, minced
4 shiitakes, stemmed and minced
3 to 5 large shallots, minced (for 3/4 cup)
2 cloves garlic, minced
1-1/2 cups Cabernet Sauvignon
3/4 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons honey
1/2 teaspoon liquid smoke
Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy nonreactive saucepan over medium heat. Add the bacon and cook until it begins to render its fat. Add the shallots and garlic and shiitakes and cook until just beginning to brown, 3 to 4 minutes, stirring with a wooden spoon.

Add all but 2 tablespoons of the wine and bring to a boil over high heat. Let the mixture boil until reduced to about 1/3 cup, about 8 to 12 minutes.

Reduce the heat to medium and stir in the ketchup, brown sugar, honey, and liquid smoke. Season with salt and pepper to taste. Let the sauce simmer gently until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more brown sugar, salt, and/or pepper as necessary. You can serve the sauce warm or at room temperature. It will keep in the refrigerator, covered, for several weeks. Bring to room temperature (or warm) before serving.
Serves: Makes 1 cup
Category: Sauces
1/4 cup dried basil
1/4 cup dried rosemary
2 tablespoons dried oregano
2 tablespoons dried summer savory (optional)
2 tablespoons dried thyme
2 teaspoons dried lavender
2 bay leaves, finely crumbled
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1/8 teaspoon ground cloves

Combine all ingredients in a bowl and mix with your fingers, crumbling any large rosemary leaves. Transfer to a jar; cover, and store away from heat and light. The mix will keep for several months.

NOTES: Herbes de Provence is a spice blend that is commercially available at most supermarkets and gourmet stores. Or, you can make your own using the recipe above.
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