Posts Tagged: wine can chicken

Wine Can Chicken on the Grill

Wine Can Chicken
(The Best Damn Chicken You’ll Ever Eat!)

Underwood Wine Can Chicken

Most people are familiar with Beer Can Chicken, a technique where you barbecue a whole bird balanced on a beer can. This is done so that as the bird roasts, the beer steams and flavors the bird from the inside out.

Well, we wondered how this would work out if we used an Underwood Pinot Gris can instead, and let us say that we were absolutely blown away by how easy and how delicious this turned out! To make a more complete meal out of it, we roasted some potatoes at the same time, and while the bird was cooking, we whipped up a simple Chimichurri sauce.


Remove any offal or neck pieces from the cavity of the bird. Rinse well inside and out with cold water and pat dry.
Evenly coat the whole bird with olive oil and salt and pepper.

Underwood Wine Can Chicken


Fire up your grill. Whether you’re using charcoal or gas, you don’t want any heat directly under the bird, so keep the center free of direct heat.

Crack a can of Pinot Gris and drink about 1/4 of the wine. This is actually a very important step, as it will create a little room for the wine to steam and not overflow into the grill. Slide the can into the cavity of the chicken and place it in the center of the grill.

This is the most important part—make sure the can is sitting flat on the grill and splay the legs so that they form a steady tripod. We found it best to lean the legs into the grooves of the grill plate. Cover the grill and let the bird cook for about 10 minutes. Check to make sure the bird hasn’t fallen over and then recover it and DO NOT UNCOVER IT for at least another 45 minutes. If your grill has a temperature gauge, try to keep the heat around 450 degrees. The bird will take about 1 hour to cook altogether.

You can also place a few medium red potatoes on the grill—again, make sure they are not directly over the heat, and let them roast as the bird cooks. They should finish at just about the same time as the chicken.

Underwood Wine Can Chicken

In the meantime, make the Chimichurri sauce—a sort of zesty Argentinian pesto. There are many variations of the sauce. Here is ours:

Underwood Wine Can Chicken


1 bunch of cilantro
1/2 bunch of curly parsley
3 large sprigs of oregano
juice of half a lemon
1 TBS red wine vinegar
2 cloves garlic
1 medium shallot
pinch of salt & crushed red pepper
1/2 C olive oil

Rinse, dry and pick all the herbs. Finely dice the shallot. Set aside.

In a food processor, place the 2 cloves of garlic and pulse several times Then add all the other ingredients except the shallot and the oil. Pulse a few more times.

Once everything is starting to be finely chopped, slowly drizzle in the olive oil while the food processor is running. Transfer to a bowl and stir in the diced shallot. Keep covered in the refrigerator until ready to use.

Underwood Wine Can Chicken


Underwood Wine Can Chicken

Cook the chicken until a thermometer inserted reads 165 degrees. Carefully remove the chicken from the grill and set it on a pan to rest. Gently remove the can, it will still have a good amount of VERY hot wine in it so be very careful.

Let the chicken rest for 10 minutes and then carve, removing both legs and breasts.

Arrange your desired pieces on a plate with a few pieces of the potato and a generous amount of Chimichurri. Crack an ice cold can of Pinot Gris and DIG IN!

Underwood Wine Can Chicken

Photography, Recipe and Text by David L. Reamer. (@dlreamer)

How to Make Wine Can Chicken

How to Make Wine Can Chicken

It’s no secret that at Union Wine Company, we’re proponents of thinking outside the box. Or in this case, outside of coq au vin.

This Memorial Day Weekend, we brought a new take on our Underwood cans to life. At Austin’s famed Hot Luck Fest, we partnered with Chef Doug Adams (his new restaurant Bullard PDX will open in the new Woodlark Hotel this fall) to bring our vision of Wine Can Chicken to life. Most people have heard, and some have tried, the infamous BBQ dish “Beer Can Chicken,” but no one had experienced what true wine can chicken could be – until this weekend.

Amidst 100 degree heat, we paired 1,000 pounds of chicken with 300 cans of Underwood Pinot Noir and Pinot Gris to create the ultimate show stopper.

Want to recreate the dish at home? Chef Doug Adams shares his recipe below.


For Rub:

  • 2 Guajillo chiles
  • 2 Garlic cloves
  • 2 tbsp Orange juice
  • 2 tbsp Lime juice
  • 1 tbsp Fish sauce


  1. Remove giblets from chicken; discard.
  2. Rinse chicken inside and out; pat dry.
  3. In a small sauce pan, toast chiles on high heat till fragrant. About 2o seconds a side.
  4. Put the chiles and garlic in pot with just enough water to submerge the chiles. Simmer for 5 minutes and let stand until chiles are soft.
  5. Place the chiles and garlic in a processor with water and a pinch of salt; process smooth. mix with citrus and fish sauce. Rub marinade all over the chicken.
  6. Prepare barbecue grill and preheat for indirect-heat cooking.
  7. Carefully lower chicken over the wine can until can is inside body cavity. Pull legs forward so chicken stands upright on can.
  8. Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
  9. Cook until temperature reaches 160*, about 1 hour.
  10. Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
  11. Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
  12. Carve chicken and serve, adding salt and pepper to taste.
  13. Garnish with spicy pickles or avocado salsa.