Grilled Herb Beer Can Chicken Soup
recipe

Grilled Herb Beer Can Chicken Soup

5.0

The Grill+ Folding Beer Can Chicken Rack can work in the same way a traditional roasting rack would in your oven by “grilling” the chicken on the beer can while roasting the vegetables in the roasting dish underneath. Another great way to use this Grill+ accessory is to make chicken soup. That's right, grilled soup is officially "a thing."

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Ingredients

For the Beer Can Chicken Soup
3-4
pound whole chicken
1
tablespoon dried oregano
1
tablespoon dried thyme
1
tablespoon dried rosemary
2
teaspoons smoked paprika
1
tablespoon salt
1
teaspoon black pepper
1
teaspoon garlic powder
1
teaspoon lemon pepper
32
ounces of chicken stock
1
large carrot, diced small
1
large celery stock, diced small
1
large onion, diced small
2
tablespoons dill weed
8
ounces orzo pasta, cooked al dente ahead of time
 
extra-virgin olive oil, for brushing and drizzling

Directions

1

Preheat your grill to 275°F using the outer burners only.

2

For the herb rub, mix oregano, thyme, rosemary, paprika, salt, pepper, garlic powder, and lemon pepper together in a small bowl.

3

Remove the neck and giblets and pat dry with a paper towel.

4

Brush the chicken with olive oil and sprinkle liberally with the dry rub, massaging it into the skin and making sure all of the chicken is well covered.

5

Pour about 1/3 of the beer out...or drink it if you prefer! Then, using the Grill+ Folding Beer Can Chicken Rack insert the beer into the center of the rack and firmly clasp the handles around it. It will be tight, but this is what you want so that your beer can is very secure. Lower the spice-rubbed chicken down onto the beer so that the chicken is upright.

6

Place the rack inside the roasting dish, then toss the diced veggies into the bottom of the roasting dish. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper.

7

Place the roasting dish with chicken rack on the on the center on the grill and cook over indirect heat for two hours. Toss the vegetables occasionally to keep from burning. At two hours, check the temperature and continue cooking until a digital thermometer inserted in different areas of the chicken comes out reading 165°F. It will take 2 to 3 hours.

8

When you have approximately 20 minutes left of cook time, add chicken stock and dill weed.

9

Once the chicken is cooked, allow to cool before removing from the beer can rack. Be very careful as you will still likely have hot liquid inside the beer can.

10

Shred the chicken, including the super flavorful skin, and toss into the chicken stock. Season to taste with salt and pepper and serve over orzo pasta (if you prefer).

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