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Asian Sesame Beer-Can Chicken

  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 4

This tender chicken uses just a few ingredients, including one of our favorite dressings of all time, and is packed with bright, fresh Asian flavors. MORE + LESS -

Ingredients

3/4
cup Annie’s™ Naturals organic Asian sesame dressing (from 8-oz bottle)
1
whole roasting chicken (3 1/2 to 4 lb)
3
green onions, thinly sliced on the bias, white and green parts separated
1
tablespoon grated fresh gingerroot
3
cloves garlic, finely chopped
1/4
teaspoon salt
1
can (12 oz) beer
2
tablespoons chopped fresh cilantro leaves
Lime wedges

Steps

Hide Images
  • 1
    Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
  • 2
    Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
  • 3
    Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • 4
    Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
  • 5
    With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
  • 6
    To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.

Expert Tips

  • Need a little heat? Serve with Sriracha or chile garlic sauce.
  • To peel fresh gingerroot, use a spoon. Gently scrape edge of spoon against skin to expose flesh. No more wasted gingerroot!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
290
% Daily Value
Total Fat
33g
50%
Saturated Fat
7g
37%
Trans Fat
1g
Cholesterol
150mg
51%
Sodium
510mg
21%
Potassium
430mg
12%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
47g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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