Beer-Can Chicken With Shrimp Skewers
Get ready to elevate your backyard barbecue with this mouthwatering grilled beer can chicken and shrimp skewers recipe. The chicken is seasoned with a dry brine, roasted over a beer can for added flavor, resulting in crispy golden skin and juicy meat. As the chicken cooks, prepare the shrimp and vegetables marinated in a fragrant herb mixture. Once the chicken is perfectly cooked, grill the shrimp skewers until they are charred and flavorful. Serve these delicious dishes together for a satisfying and flavorful meal that will impress your family and friends at your next grilling gathering.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
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