Beer-Can Chicken with Shrimp Skewers
This recipe offers something for everyone—crispy roasted chicken, succulent shrimp and a medley of summer vegetables—all cooked on a backyard grill.
- 1 chicken, about 4 lb.
- 6 Tbs. dry brine
- 1 cup beer
- 1 lb. large shrimp, peeled and deveined
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 2 tsp. minced garlic
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh oregano
- 2 tsp. minced lemon zest
- 1 tsp. freshly ground pepper
- 1/2 cup canola oil
- Salt, to taste
Rub the chicken with the dry brine according to the package instructions. Refrigerate overnight.
Prepare a grill for indirect grilling over medium-high heat.
Pour the beer into the center support of a chicken roaster, leaving 1 inch at the top. Place the chicken on the support, with the legs pointing down, and tuck the wings behind the back.
Set the roaster on the grill, away from the heat. Cover the grill and cook until the skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 1 hour. Maintain the internal grill temperature at 375° to 400°F.
Meanwhile, thread the shrimp, bell peppers, onion and tomatoes onto Fire Wire skewers. In a bowl, combine the garlic, parsley, oregano, lemon zest, pepper and oil. Pour the marinade into a sealable plastic bag and add the skewers. Seal the bag and refrigerate for 30 minutes.
Remove the skewers from the marinade, and season the shrimp and vegetables with salt. Just before the chicken is done, arrange the skewers on the grill over direct heat. Cook, turning once, until the shrimp are pink and the vegetables have softened slightly, 2 to 3 minutes per side.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve with the shrimp skewers. Serves 4.