Bacon Wrapped Grilled Whole Chicken

I tip my hat to my brother-in-law, Wayne, who made such a delicious bacon wrapped pork loin that I decided to get in on the fun. I choose a chicken as I had one thawing.

I didn’t have a can of beer so I drank a can of Coke and filled it halfway with water and dropped in a couple of garlic cloves. I went with the “beer can up the butt” method as that was the easiest way to get the bird in a position for the wrapping. It also keeps the grill environment moist during the cook.

Use your favorite chicken rub for the dry brine. I used my Rosemary Sage Grilling Rub. You’re looking for a good amount of kosher salt as you’re basically jumpstarting a breakdown of the protein structure. This denaturing makes the meat hold onto more water so your final result will be a tender and juicy bird. I don’t generally rinse the brine off but, because the bacon is salty, I brushed off as much as I could before wrapping.

I only had thick cut bacon in the house, so I went out and bought a cheap pack of thin for this recipe and it shrank so much it pulled off the toothpicks. It did give plenty of flavor anyway and ended up looking like the chicken was wearing a coat of many colors. The finished resulted looked awesome and tasted delicious. The meat was luscious and juicy with just the right amount of seasoning and a little crunch from the cooked bacon.

Bacon Wrapped Grilled Whole Chicken

4 lb whole chicken, neck and giblets removed
2 tablespoons Rosemary Sage Grilling Rub
1 can beer or soda – drink half the beer or all the soda
2 cloves garlic
1 lb bacon, thin sliced
bunch of toothpicks

Rinse the chicken and pat dry. Use a dry rub to cover the chicken both inside and out. Place in the refrigerator, uncovered, overnight but no more than 24 hours.

Remove chicken from fridge and brush off any visible salt. Set aside to dry while you prepare the grill for indirect cooking. Fill and light a charcoal chimney and, once the coals are ashy, pour them around the edge in a horseshoe shape.

Drop the garlic cloves into the half full can of beer (or half filled with water coke can). Work the chicken onto the can by placing the can on a solid surface and setting the back end of chicken over the top of the can. Work it down until it is securely inside. Use the legs to set it up like a tripod and begin the process of draping it in bacon.

Wrap the chicken strip by strip with bacon and secure with toothpicks. Don’t forget the wings Transfer the chicken, with it’s can, to the grill and place it on the center of the grate and drop in some wood chips for smoke.

Cook the chicken for at least an hour or until temperature of the thighs is 175 to 180 degrees F. Remove from the grill and let stand for 10 minutes before removing the can and then carving the bird.

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