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Root Beer Can Chicken and Sweet Potato Salad on the Grill
Root Beer Can Chicken and Sweet Potato Salad on the Grill
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Root Beer Can Chicken and Sweet Potato Salad on the Grill

Preparation
35 MIN
Cooking
1 H 30 MIN
Marinating
1 H
Waiting
30 MIN
Servings
4
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Ingredients

Chicken

Salad

Root Beer Barbecue Sauce

Preparation

Chicken

  1. In a small bowl, combine all of the spices.
  2. Place the chicken on a plate and fold the wing tips under the back of the chicken. Season the inside of the chicken with 1 tbsp of the spice mix and generously coat the outside with the remaining mix. Let marinate, uncovered, for 1 hour in the refrigerator.
  3. Pour the root beer into the base of a chicken roaster and wok basket for the barbecue (see note). Put the conical support in place. Place the chicken upright over the support, pulling the legs down to help balance the bird (in a tripod formation). Let sit at room temperature for 15 minutes.
  4. Preheat half of the grill, setting the burners to high.

Salad

  1. In a bowl, combine the sweet potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Arrange the potatoes in the wok around the chicken.
  2. Place the wok roaster on the side of the grill that is off with the chicken breasts facing the heat. Close the lid and cook for 30 minutes, maintaining the barbecue temperature at 400°F (200°C). Rotate the wok roaster so that the back of the chicken is now facing the heat. Stir the potatoes and cook for another 30 minutes. Rotate the wok roaster again so that the chicken breasts are facing the heat. Stir the potatoes and cook for another 30 minutes or until the chicken is cooked through and the skin is crispy, or until a thermometer inserted in the thigh without touching bone reads 180°F (82°C). Remove the wok roaster from the barbecue. Let sit for 15 minutes.
  3. Meanwhile, in a large bowl, whisk the remaining oil with the vinegar, mustard and honey. Season with salt and pepper.

Root Beer Barbecue Sauce

  1. Meanwhile, in a small pot over medium heat, soften the onion, garlic and chili powder in the butter for 2 minutes. Add the remaining ingredients. Bring to a boil. Simmer for 20 minutes over medium heat or until the sauce thickens. Season with salt and pepper.
  2. In a blender, purée the sauce until smooth. Adjust the seasoning.
  3. When ready to serve, add the grilled sweet potatoes, arugula and green onions to the bowl of dressing. Adjust the seasoning. Serve with the chicken and the root beer barbecue sauce.

Note

Instead of a wok roaster, you can place the chicken directly over a can of root beer. Cook the chicken upright sitting on the can over indirect heat following the same cooking instructions as above. The sweet potatoes can be cooked at the same time in a papillotte (a tightly sealed foil packet).

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.