Welcome to the inaugural edition of Attorney-at-Slaw, my attempt to showcase some of the more fun, crowd pleasing recipes I have worked up experimenting on one of my favorite toys, the Big Green Egg. Despite my protests, I have been told that this recipe must be health and wellness focused. So, while future editions may have more pork and beef than you ever thought possible, this inaugural edition will focus on the healthier side of the grill.
Chicken: Easy to Make, Hard to Get Right
Chicken, the classic "white meat," is beloved for being lean, versatile, and best of all, delicious. But have you ever wondered: Do all those other foods taste like chicken, or does chicken just taste like everything?
For all its simplicity, chicken can be tricky. Done well, it’s juicy and flavorful. Done wrong, it’s dry and forgettable. This recipe, one of my favorites, uses simple techniques to ensure your chicken is tender, healthy, and crowd-worthy. While the original beer can chicken recipe stuffed, yep, you guessed it, a can of beer into the chicken’s cavity, we’ll be a little more civilized here.
Ingredients
- 1 whole chicken
- Olive oil
- Rub of choice (store-bought or DIY — see below)
- 1 cup of liquid (beer, soda, or broth)
- 1 bunch of asparagus
DIY Rub (optional):
- 1 tbsp celery flakes
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground thyme
- 2 tsp dried sage
- 1½ tsp black pepper
- 1½ tsp dried rosemary
- ½ tsp cayenne pepper
Blend all ingredients in a food processor for a smooth mix.
The Chicken
-
Prep the Chicken:
Pat the chicken dry with paper towels and coat it lightly with olive oil. Generously apply the rub, covering all sides. Refrigerate for at least 30 minutes, but no more than 4 hours. -
Prepare the Oven or Grill:
- Oven Method: Preheat to 375°F.
- Grill Method: Preheat your grill to 375°F using indirect heat. Add wood chips for a smoky flavor if desired.
-
Assemble the Roaster:
Fill a vertical chicken roaster or sturdy pan with your liquid of choice (beer, soda, or broth). Position the chicken upright on the roaster. -
Cook the Chicken:
Place the roaster on a baking sheet (oven) or directly on the grill grate (grill). Cook the chicken for 1-1½ hours, or until the thickest part of the breast reaches 160°F. -
Rest the Chicken:
Remove the chicken from the roaster and let it rest for at least 10 minutes before carving to lock in the juices.
The Asparagus
-
Prep the Asparagus:
Toss asparagus spears with olive oil and season with either the same rub or a simple mix of salt, pepper, and garlic powder. -
Cook:
- Oven Method: Increase oven temperature to 425°F. Roast asparagus on a baking sheet for 8-10 minutes.
- Grill Method: Grill asparagus directly over high heat for 3-5 minutes, turning occasionally.
The Secret to Success
The liquid in the roaster keeps the chicken moist while infusing it with subtle flavor. I recommend lighter ales or soda like Dr. Pepper—avoid heavy beers like stouts or IPAs.
Let the chicken come to room temperature before cooking. Cold meat takes longer to cook, which risks drying it out. Allowing it to warm ensures even cooking and juicier results. Don’t skip the resting stage—it redistributes the juices, ensuring every bite is flavorful.
Serve & Enjoy
Serve juicy chicken alongside smoky asparagus for a healthy, satisfying meal. Stay tuned for future editions of Attorney-at-Slaw—they’ll always be delicious, even if not always this healthy.
About the Attorney-at-Slaw:
Trent Swift is a partner at Lytal, Reiter, Smith, Ivey & Fronrath in West Palm Beach. Licensed in Florida, New York, and Pennsylvania, Trent specializes in civil litigation and professional negligence cases. Contact him at 561-820-2218 or tswift@foryourrights.com.