Ginger Beer Can Chicken with Ginger Glaze

 

(13- x 9-inch) disposable aluminum baking pan

2 tablespoons kosher salt

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon black pepper

3/4 teaspoon ground ginger

1/2 teaspoon ground red pepper

2 (3 1/2- to 4-lb.) whole chickens

¼ cup soy sauce

2 (12-oz.) cans ginger beer

 

Light 1 side of grill or BBQ, heating to 400° to 475° (medium-high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.

Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod or buy a beer can chicken stand (they’re cheap)

Pour water to a depth of 1 inch into disposable pan. Pour the soy sauce into the pan. Place chickens upright on unlit side of grill, or in the smoker above pan. Grill, BBQ or smoke, covered with grill lid 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion of thigh registers 165°. If smoking, set smoker to 275 degrees, smoke two to three hours or until you reach that 165-degree mark in the thigh. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.

You can pull the meat off the bone and make some terrific sandwiches topped with the ginger glaze!

 

Ginger Ale Glaze

 

2 cups ginger ale

2 tablespoons light brown sugar

1 inch knob, peeled with a spoon, grated fresh ginger

1/4 teaspoon cayenne

 

Stir ginger ale, brown sugar, grated ginger, and ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup.