Ingredients
- 1 (3 to 4-pound) chicken
- 3 tablespoons walnut oil or olive oil
- 3 cloves finely minced garlic
- 4 fresh sprigs cilantro, finely minced
- 2 teaspoons coarsely ground black pepper
- 1/2 tablespoon kosher salt
- 1 teaspoon fenugreek (Georgian spice-utskho suneli)
- 1 teaspoon coriander seeds
- 1 cup red wine (preferably Georgian)
- 1 empty soda/beer can
Directions
Prepare outdoor grill for indirect cooking.
First, clean inside cavity and outside of chicken, removing any remaining neck parts and fat. Next, pat chicken dry and rub chicken with entirely with oil. Then, combine minced garlic, minced cilantro, pepper, salt, fenugreek, and coriander seeds. Rub this mixture generously over chicken. Pour wine into empty can, removing tab on can and making 2 additional holes on top of can. Then, carefully place chicken cavity on can and transfer to grill, setting up chicken as a tripod on grill. Allow chicken to cook 1 1/2 to 2 hours, or until juices run clear when pierced at thickest part of chicken thigh. When done, carefully remove chicken from can.
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By apayne_10083998
Port Arthur, TX
on March 24, 2008
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Fenugreek was a spice I'd never heard of, but, I finally found it in a specialty store in Houston. This dish
was super easy to make, and the chicken
was so tasty, that I made it again the
next day. My dinner guests are still
raving about the meal, which I served
with a Greek salad and wild rice. I
highly recommend this dish to everyone.
By drumfever4_10083654
Houston, TX
on March 24, 2008
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This so-called "drunken chicken" is full of vibrant tastes that marry as a
result of some unusual spice combinations, like fenugreek, a bit hard to find. Fenugreek can actually be
found in spice specialty stores or can
be ordered over Internet sites that mainly deal with spices. I refer to this bird as a "drunken chicken" since
it rests on a can filled with wine as it cooks on a grill over indirect heat.
This chicken recipe is one that I'll keep making over and over.
By d_par_10083612
Sulphur, LA
on March 24, 2008
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I cooked this chicken on the grill using
indirect heat. The result was amazing.
The bird was juicy and moist inside with
a just-right crusting on the outside.
The blend of spices, paired with the
steam from the wine in the can on which
the poultry was perched, created a most
delicious chicken. This recipe is an
absolute keeper!
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