Root Beer Can Chicken and Sweet Potato Salad on the Grill
Root Beer Can Chicken and Sweet Potato Salad on the Grill
Ingredients
- 2 tbsp brown sugar
- 2 tbsp chili powder
- 2 tsp salt
- 2 tsp pepper
- 2 tsp dried mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 whole chicken, about 3 ½ to 4 lb (1.6 to 1.8 kg), patted dry
- ½ can (about 180 ml) root beer
- 2 lb (900 g) sweet potatoes, peeled and cubed
- 3 tbsp (45 ml) canola oil
- 2 tbsp (30 ml) apple cider vinegar
- 2 tsp (10 ml) whole-grain mustard
- 1 tsp honey
- 6 cups (140 g) arugula
- 2 green onions, finely chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp chili powder
- 2 tbsp butter
- 1 cup (250 ml) chicken broth
- ½ can (about 180 ml) root beer
- ½ cup (125 ml) ketchup
- ¼ cup (60 ml) Dijon mustard
- A few drops Tabasco sauce, to taste
Instructions
- In a small bowl, combine all of the spices.
- 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.
- 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.
- Preheat half of the grill, setting the burners to high.
Root Beer Can Chicken and Sweet Potato Salad on the Grill