What's on the Grill #242: Summer Ale Grilled Chicken

Yes, I could identify the change in seasons by walking outside.  However, walking down the craft beer aisle and scoping out the latest seasonal releases is more fun.

Based upon my latest stroll, I'd say it's summer, as Sam Adams Summer Ale is on the shelves.

I'm a huge fan of wheat ales, which is probably why Summer Ale is one of my favorite warm weather beers.  Besides the "occasional" pint to consume, Summer Ale's spicy profile also lends itself grilling.  It's my kind of combo.

In celebration of Summer Ale's release, Samuel Adams tapped Chef David Burke to put together a Summer Ale chicken marinade, which I immediately put to use on the grill.

Grilled Summer Ale Chicken
Based on the marinade by Chef David Burke

2 bottles of Samuel Adams Summer Ale
1 T salt
2 T sugar
juice of half a lemon
handful of fresh herbs
1 whole chicken 4-5 pounds

The hardest part of the recipe is deploying two bottles of Summer Ale that are not for consumption.  This is precisely why I grab three bottles out of the fridge.

When it comes to marinading a whole chicken, the marinading vessel is key.  For the most part, a one gallon zip lock bag will work perfectly.  If the chicken is really big, up it to the elusive 2 gallon bag.  These bigger bag are a little harder to find, but quite valuable to keep on hand.

First, add the beer to the bag.

Next, add the salt, sugar and lemon and mix.

Add the chicken to the bag and allow to marinade at least six hours.  Ideally, marinade the chicken the night before, or first thing in the morning.

Although the bag makes a great container for marinading, protect the contents of the fridge by placing the bag in a bowl or plastic tub.

It only takes one small hole to make a leaky poultry mess in the fridge.  Please, practice safe marinading.

Once the marinading is complete, remove the chicken from the bag and pat dry.  Pitch the marinade.

Stuff the chicken cavity with fresh herbs, season with salt & pepper and truss.  Prep the grill for indirect medium.

Speaking of grills, I needed to give some much needed love to the Performer.  Since I've been going to the Saffire almost every time I grill, I could no longer ignore the guilt coming towards me from the the corner of the deck.  I don't know if it was the sad face coming form the ash catcher, or what, but I had a kettle that needed some heat…which is why I prepped it for indirect medium.

On the kettle, indirect heat means putting the food over a drip pan, with the charcoal pushed to either side.  This way, the heat source is….indirect.

With the grill at about 350 F, I dropped the chicken and closed the lid.  Figure on a cook time of approximately 1 hour and fifteen minutes, or until the internal temperature of the chicken reaches 180 F.

Not only is the beer aisle telling me it's summer, so is the grill.  I don't care what the calendar says.  I'm ready.  Happy Summer Grilling everybody.