From our sponsor

Beer Can Chicken with Sorghum Syrup and Smoked Thyme Oil

This feature was produced in collaboration between Vox Creative and Kingsford. Vox Media editorial staff was not involved in the creation or production of this content.

Photos by Peter Bagi

Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional burgers, hot dogs, and steaks, we asked NYC chef Will Horowitz of NYC's Duck Eatery and Harry and Ida's to pair three of his favorite recipes with three types of flavored charcoal briquets from Kingsford.

INGREDIENTS

2 Chickens, each 4-5 pounds
2 Cans of cheap beer (we prefer Modelo)
1 Quart sorghum syrup (or dark maple syrup)
2 Bunches of thyme
2 Cups kosher salt
1 Tablespoons whole black peppercorn
1 Cup fish sauce
3 Gallons of water
2 Cups natural canola oil

Start by whisking together one and a half cups of salt with a half-quart of sorghum syrup and three gallons of water. Place two chickens in the mixture — ensure it's fully submerged — and leave for a full 24 hours. After the chickens have marinated, use butcher twine to truss the chickens and leave it on the rack in the fridge for between 24 hours and four days. Lightly brush on a coat of the sorghum syrup every six to eight hours.

Heat up a small amount of Kingsford Applewood charcoal and place in the grill. Set two bunches of thyme on the grill and slowly smoke until the herbs are nearly burnt looking yet not carbonized.

Then place the thyme in two cups of canola oil and allow to simmer in saucepan over low heat for one to two hours. Or simply let it sit for a few days. The more time the herbs have to infuse into the oil, the better the taste. Plus, the smoked thyme oil can be used to finish seafood and is excellent in salad dressings.

Crack open two beers and pour or drink a quarter of each can. Place the can in the butt of the chicken so the chicken can sit upright on the can without tipping over.

Relight the grill with a small amount of Applewood charcoal only on one side of grill. Place chicken on other side of grill away from hot coal.

Every 15 to 20 minutes add more fresh coal on top of hot coals for added smoke and heat. As more coals are added, be sure to rotate chicken while occasionally brushing the chickens with more sorghum syrup.


Cook chicken until golden brown with an internal temperature of 165°F


Once the chicken is cooked and off the grill, very carefully remove from can without spilling hot beer. Allow the chicken to rest for 15 to 30 minutes at room temperature. Finish by sprinkling with salt and fresh thyme.


This feature was produced in collaboration between Vox Creative and Kingsford. Vox Media editorial staff was not involved in the creation or production of this content.


More from Kingsford Flavored Briquettes

From Eater

SPONSORED: Which Kingsford Pairing Will You Try First?

Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional burgers, hot dogs, and...

Feature

Marinated Skirt Steak Charred Over Mesquite with Anchovy, Mint and Cured Lemon

Photos by Peter Bagi Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional...

Feature

Hickory Grilled Stuffed Pork Chops with Maple Crème

Photos by Peter Bagi Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional...