Juicy, smoky, and spice-kissed—this chicken was made for Chardonnay. Our Carte Blanche Chardonnay’s stone fruit and citrus lift the savory Cajun spice blend, while the wine’s subtle oak notes echo the char from the grill. It’s a backyard showstopper that’s surprisingly easy to execute and even easier to pair. Want the perfect sidekick? Don’t miss Will’s Classic Cole Slaw. View the slaw recipe →
1 3-pound Whole Chicken
1 Can of Tecate beer
1 Lime or Lemon cut in half
Rub Ingredients
1 pound pre-mixed Cajun spice
1 Cup fennel seed
1 Cup coriander seed
1 Cup white sesame seeds
½ Cup dried thyme
½ Cup dried oregano
½ Cup smoked paprika
1 tsp. Coleman’s dry mustard powder
1 tsp. Turmeric
*This will make approx. 4 quarts of spice rub (enough for 12 chickens) so please store what you don’t use in an air tight container for up to 1 month in a cool dry place or you can down size the recipe to meet your needs.
Toast all seeds until you can smell a strong aroma then allow to cool for 5-10 min. and grind in a spice/coffee grinder.
Add all toasted seeds and additional spices to Cajun spice
Clean and rub chicken with spice blend 20- 30 minutes before placing on grill
Place aluminum foil down on grill, then place beer can chicken holder on top
Open and pour out (or drink) about a ¼ of a can of Tecate, then place in holder
Place chicken, cavity down, over can and holder and pin wings back so they don’t burn
Squeeze half a lemon/lime in the neck of the chicken, and use it to cork the neck to trap in the moisture
Grill under low-med. heat for about 1hour and 15minutes or until the chicken reads 165°F in between the thigh and back bone
Pull chicken off and place on a large round plate and enjoy!
