As I mentioned in my previous blog, Im not a baked bean fan. Its one of my food foibles, much to Hubby Bryans annoyance. He has to gobble up all the beans he can at picnics and other summer get-togethers, because he knows he wont get them at home.
So odds are were not going to try the Bean Butt Chicken recipe, but I might try this similar method involving artichokes, which we both like.
Heat gas or charcoal grill to medium heat and prepare for indirect heating method.
Rub, inside and out, one 4-pound chicken, which has been washed and dried, with 2 tablespoons of an herbed grilling rub, and rub the outside with 2 teaspoons extra virgin olive oil.
Open and drain one 14-ounce can artichoke quarters; add to the can 1 tablespoon fresh lemon juice, ¼ cup white wine and another 1 teaspoon of the rub mixture. Remove the label from the can and coat the outside with 1 teaspoon olive oil. Place can on a plate or sturdy baking sheet. Lower the chicken onto the can, inserting the can into the internal cavity of the chicken. Position the bird so the legs and can form a tripod holding the chicken upright.
Put the chicken and can on the grill away from the heat, cover the grill and cook until a thermometer inserted into the thickest part of the thigh registers about 170 degrees, about 1½ hours.
Transfer the chicken, still on the can, to a plate or tray, using tongs to hold the chicken and a spatula slipped under the can. Holding the can with tongs and gripping the chicken with a towel or silicon grill mitt, twist and lift the chicken off the can. Transfer to a carving board; let rest for about 10 minutes.
Carve the meat and serve with the artichoke hearts, drizzling any liquid left in the can over the carved chicken.