If you don’t get enough occasions to ram a can into a chicken, this recipe provides a delicious opportunity to do so. Here a can of artichoke hearts flavored with herbs, garlic, wine, and lemon simmers on the grill while the chicken roasts regally above. The contents of the can become a light sauce and garnish for the finished chicken.
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 1½ hours.
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled spatula.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 4 SERVINGS)
1 chicken, about 4 pounds, washed and dried
2 tablespoons plus 1 teaspoon Tuscan Rosemary Rub
3 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
¼ cup white wine
1 can (about 14 ounces) artichoke heart quarters, drained.
1. Heat the grill as directed.
2. Rub the chicken inside and out with the 2 tablespoons rub, and rub the outside of the chicken with 2 teaspoons of the olive oil.
3. Stir the lemon juice, wine, and remaining 1 teaspoon rosemary rub into the artichokes, still in the can. Remove the label from the can and coat the outside of the can with the remaining 1 teaspoon olive oil. Put on a plate or sturdy sheet pan. Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the legs and the can form a tripod holding the chicken upright.
4. Put the chicken and can on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, about 1½ hours. If your grill has an external temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish after the first hour.
5. Transfer the chicken, still on the can, to a plate or tray, using tongs to hold the chicken and a spatula slipped under the can. Holding the can with tongs and gripping the chicken with a towel or silicone grill mits, twist and lift the chicken off the can. Transfer to a carving board. Let rest for 8 to 10 minutes; carve and serve with the artichoke hearts, drizzling any liquid left in the can over the carved chicken.