Important: You must be 19 years of age to purchase alcohol.
View Cart

STORE HOURS UPDATE: All LCBO stores will close at 8 PM or earlier from Tuesday to Sunday, in accordance with new provincial guidelines.
All LCBO stores remain closed on Mondays. Choose Same-Day Pickup available at 100+ LCBO locations.

Upright Chicken

Summer 2016
201604025.jpg
food and drink

BY: Lucy Waverman

My preference is to roast the chicken sitting on a vertical metal roaster, as I find this more efficient, but cans of soda or beer work just fine. This method uses indirect heat. For a two-grill barbecue, turn on one side of the grill and roast the chicken on the other “off” side; for a three-grill, turn off the middle burner, and for a four-grill, light only the two outer ones. The temperature should be about 350°F (180°C) for the chicken to cook evenly.

SPANISH RUB
2 tbsp (30 mL) smoked Spanish paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) dry mustard
2 tsp (10 mL) chopped dried rosemary
2 tsp (10 mL) dried oregano
2 tsp (10 mL) cracked fennel seeds
1 tsp (5 mL) hot smoked Spanish paprika
Salt and freshly ground pepper

1 can (355 mL) ginger ale
1 tbsp (15 mL) olive oil
1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg)

1 Combine ingredients for rub. Pour out half of the can of ginger ale. Add a quarter of rub mixture to can. Brush oil over chicken then coat the chicken with the remaining rub. Place chicken upright over ginger ale can.

2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 350°F (180°C).

3 Place chicken over can upright over turned-off burner, close lid and cook for 1 hour to 1 hour 15 minutes or until juices run clear. Carefully remove chicken to a baking sheet. Let it cool for a few minutes, then slide off the can and place on a carving board. Cut into quarters and serve with Spanish Barbecue Sauce (recipe follows).

Serves 4

SPANISH BARBECUE SAUCE

This hearty sauce is the go-to accompaniment to match with the spicing in the Upright Chicken (recipe above). Passata is the puréed tomato sauce you buy in glass bottles. If you prefer a hot sauce then use hot smoked paprika rather than the sweeter version.

2 tbsp (30 mL) olive oil
1 cup (250 mL) chopped onion
½ cup (125 mL) finely chopped chorizo
2 tsp (10 mL) chopped garlic
2 cups (500 mL) passata
¼ cup (60 mL) red wine
2 tbsp (30 mL) sugar
2 tbsp (30 mL) sherry vinegar
½ tsp (2 mL) ground cumin
½ tsp (2 mL) Spanish paprika
Salt and freshly ground pepper

1 Combine ingredients for rub. Pour out half of the can of ginger ale. Add a quarter of rub mixture to can. Brush oil over chicken then coat the chicken with the remaining rub. Place chicken upright over ginger ale can.

2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 350°F (180°C).

3 Place chicken over can upright over turned-off burner, close lid and cook for 1 hour to 1 hour 15 minutes or until juices run clear. Carefully remove chicken to a baking sheet. Let it cool for a few minutes, then slide off the can and place on a carving board. Cut into quarters and serve with Spanish Barbecue Sauce (recipe follows).

Makes about 2 cups (500 mL)

 

 

What to Serve

LCBO#:676106
$3.05  
201604025.jpg
food and drink

Upright Chicken

Summer 2016

BY: Lucy Waverman

My preference is to roast the chicken sitting on a vertical metal roaster, as I find this more efficient, but cans of soda or beer work just fine. This method uses indirect heat. For a two-grill barbecue, turn on one side of the grill and roast the chicken on the other “off” side; for a three-grill, turn off the middle burner, and for a four-grill, light only the two outer ones. The temperature should be about 350°F (180°C) for the chicken to cook evenly.

SPANISH RUB
2 tbsp (30 mL) smoked Spanish paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) dry mustard
2 tsp (10 mL) chopped dried rosemary
2 tsp (10 mL) dried oregano
2 tsp (10 mL) cracked fennel seeds
1 tsp (5 mL) hot smoked Spanish paprika
Salt and freshly ground pepper

1 can (355 mL) ginger ale
1 tbsp (15 mL) olive oil
1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg)

1 Combine ingredients for rub. Pour out half of the can of ginger ale. Add a quarter of rub mixture to can. Brush oil over chicken then coat the chicken with the remaining rub. Place chicken upright over ginger ale can.

2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 350°F (180°C).

3 Place chicken over can upright over turned-off burner, close lid and cook for 1 hour to 1 hour 15 minutes or until juices run clear. Carefully remove chicken to a baking sheet. Let it cool for a few minutes, then slide off the can and place on a carving board. Cut into quarters and serve with Spanish Barbecue Sauce (recipe follows).

Serves 4

SPANISH BARBECUE SAUCE

This hearty sauce is the go-to accompaniment to match with the spicing in the Upright Chicken (recipe above). Passata is the puréed tomato sauce you buy in glass bottles. If you prefer a hot sauce then use hot smoked paprika rather than the sweeter version.

2 tbsp (30 mL) olive oil
1 cup (250 mL) chopped onion
½ cup (125 mL) finely chopped chorizo
2 tsp (10 mL) chopped garlic
2 cups (500 mL) passata
¼ cup (60 mL) red wine
2 tbsp (30 mL) sugar
2 tbsp (30 mL) sherry vinegar
½ tsp (2 mL) ground cumin
½ tsp (2 mL) Spanish paprika
Salt and freshly ground pepper

1 Combine ingredients for rub. Pour out half of the can of ginger ale. Add a quarter of rub mixture to can. Brush oil over chicken then coat the chicken with the remaining rub. Place chicken upright over ginger ale can.

2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 350°F (180°C).

3 Place chicken over can upright over turned-off burner, close lid and cook for 1 hour to 1 hour 15 minutes or until juices run clear. Carefully remove chicken to a baking sheet. Let it cool for a few minutes, then slide off the can and place on a carving board. Cut into quarters and serve with Spanish Barbecue Sauce (recipe follows).

Makes about 2 cups (500 mL)

 

 

Back To Top