We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Upright Chicken
Summer 2016
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.
Serves 4
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)
