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Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions

In our family, you bet Beer Can Chicken is a staple.We’re always adding new twists to the recipe. Lately we’ve been hooked on serving it with these fantastic quick-pickled Vidalia onions—a classic Southern ingredient with an addicting amount of kick and pucker. No surprise here, but a Beer Can Shandy (page 197)goes really well with this dish.
  Olive oil 3 Tablespoon
  Dijon mustard 2 Tablespoon
  Light brown sugar 1 Tablespoon
  Chili powder 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Whole chicken 3 1⁄2 Pound, rinsed and patted dry (1 Chicken)
  Salt To Taste
  Freshly ground black pepper To Taste
  Beer 15 Ounce (1 Can)
For sweet and spicy pickled vidalia onions
  Vidalia onion 1 Large, thinly sliced crosswise
  Apple cider vinegar 1 Tablespoon
  Kosher salt 1 Teaspoon
  Cayenne pepper 1 Pinch
  Sugar 1 Pinch

1. In a small bowl, combine the olive oil, mustard, brown sugar, chili powder, and garlic.
2. Season the chicken generously inside and out with salt and pepper. Slather the chicken inside and out with the mustard mixture.
3. Prepare the grill for indirect grilling (see page 22) and preheat to medium-high heat.
4. Pop open the beer can and pour out (or slurp up) the top 2 inches of beer. Place the beer can on a solid surface away from the grill. Place the bird cavity over the beer can.
5. Stand the chicken and beer upright on the grill grate. Close the cover and cook until the juices run clear when the chicken is pricked in the thigh with a fork, about 11⁄4 hours.
6. Remove the chicken from the grill and let stand for 10minutes before carving. Serve with Sweet and Spicy Pickled Vidalia Onions.

Sweet and Spicy PickledVidalia Onions
Makes 2 cups pickled onions
Place the onion in a bowl. Toss with the vinegar, salt, cayenne, and sugar. Let the mixture stand for at least 30 minutes before serving.

This recipe has been excerpted from THE DEEN BROS. GET FIRED UP: Grilling, Tailgating, Picnicking, and More. To purchase visit

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Beer Can Chicken With Sweet And Spicy Pickled Vidalia Onions Recipe