Octoberfest Beer Can Chicken with Pumpkinseed Pesto Rub
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Octoberfest Beer Can Chicken with Pumpkinseed Pesto Rub

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 75 MINS

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Octoberfest Beer Can Chicken with Pumpkinseed Pesto Rub

Directions

Step one
Make pesto rub. Combine the basil, garlic, and pepitas in a food processer and pulse until coarsely chopped. Add the olive oil until fully incorporated and smooth. Season with salt and pepper.
Step two
Remove your chicken from packaging and take out the giblets and neck. Pat the chicken dry with paper towels. Place chicken in a large bowl and coat evenly with pesto inside and out.
Step three
Open the beer and remove about 4oz. Place in the rosemary sprigs and garlic cloves. Place the beer can on a solid surface. Grab the chicken with a leg in each hand and slide the bird cavity over the beer can. Place your beer can chicken in the center of a metal pie dish.
Step four
With grill, brush clean grill grates then season with oil. Pre-heat your grill to 375°. Place the chicken on the center of the grill and cover. Roast the chicken on the grill for 1 hour, basting with any remaining pesto every 20 min. After one hour check the temperature of the chicken by inserting a thermometer to the inner thigh and thick part of the breast. Temp should be 170° and juices should be clear. Once up to temperature, remove the chicken from the grill and let rest 10-15 minutes.
Step five
Remove from the can and quarter the chicken for plating.

TIPS

The pepitas give the pesto a nice Fall essence and the flavor of the beer steams into the chicken keeping it moist and delicious. Pairs great with roasted spaghetti squash and steamed broccoli as sides. Pairs perfect with an earthy glass of Walla Walla Valley Malbec or the seasonal Octoberfest Beer you used for the recipe.

Ingredients

1, 4-5  lbs. RANGER® Free Range Whole Chicken
12 oz. can of your favorite Octoberfest beer
2 cloves garlic
2 sprigs rosemary
  Pesto Rub
2  cups packed fresh basil leaves
4 cloves garlic
1/2 cup parmesan cheese
1/2 cup toasted pepitas
1/2  cup extra virgin olive oil
  salt and pepper

Directions

Step one
Make pesto rub. Combine the basil, garlic, and pepitas in a food processer and pulse until coarsely chopped. Add the olive oil until fully incorporated and smooth. Season with salt and pepper.
Step two
Remove your chicken from packaging and take out the giblets and neck. Pat the chicken dry with paper towels. Place chicken in a large bowl and coat evenly with pesto inside and out.
Step three
Open the beer and remove about 4oz. Place in the rosemary sprigs and garlic cloves. Place the beer can on a solid surface. Grab the chicken with a leg in each hand and slide the bird cavity over the beer can. Place your beer can chicken in the center of a metal pie dish.
Step four
With grill, brush clean grill grates then season with oil. Pre-heat your grill to 375°. Place the chicken on the center of the grill and cover. Roast the chicken on the grill for 1 hour, basting with any remaining pesto every 20 min. After one hour check the temperature of the chicken by inserting a thermometer to the inner thigh and thick part of the breast. Temp should be 170° and juices should be clear. Once up to temperature, remove the chicken from the grill and let rest 10-15 minutes.
Step five
Remove from the can and quarter the chicken for plating.

TIPS

The pepitas give the pesto a nice Fall essence and the flavor of the beer steams into the chicken keeping it moist and delicious. Pairs great with roasted spaghetti squash and steamed broccoli as sides. Pairs perfect with an earthy glass of Walla Walla Valley Malbec or the seasonal Octoberfest Beer you used for the recipe.