Greek Yogurt Marinated Beer Can Chicken

Greek yogurt is a perfect marinade for chicken. Not only does it add great flavor, but it tenderizes the meat. The results are delicious.
So in my ongoing quest to find as many different ways to make beer can chicken as possible, I present to you: Greek Yogurt Marinated Beer Can Chicken.

Ingredients:

1 whole chicken
Salt
Pepper

Marinade:

1 cup Greek yogurt
1 tsp each: salt, pepper, oregano
1 tbsp: olive oil, lemon juice

Directions:

1.    Combine all marinade ingredients and stir.
2.    Remove chicken neck and giblets, rinse the chicken inside and out, and pat dry with paper towels.
3.    Coat chicken with marinade, cover and refrigerate overnight.

 
4.    Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with the coals and wood chunks in a ring along the outer edge of the grill, with the drip pan in the center.

 
7.    Remove chicken from marinade, and wipe off excess. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.

(Oh yes, that's right. Mrs. Grill That got me a beer can chicken holder for Christmas. It is awesome. You should get one too: Sur La Table Chicken Roaster (Google Affiliate Ad). Product placement!

8.    Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.

 
9.    Let chicken rest at least 10-15 minutes before carving.

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!

Leg of Lamb - Yeah, You Better Grill That

Looking for leg of lamb that’s crispy on the outside, juicy on the inside, and packed with delicious flavor? Try this recipe for grilled leg of lamb!  By starting on high heat and then moving to a lower heat, it gets nice and crispy on the outside, then cooks low and slow so it's nice and tender in the middle.  Tastes great with these recipes for garlic and rosemary grilled potatoes and grilled green beans!

Ingredients (allow at least 4 ounces of lamb per person):

1 butterflied, semi-boneless leg of lamb (you can buy it butterflied from the store or butcher, or butterfly it yourself)
8-10 ounces of plain Greek yogurt (2 single-serve packages)
4 tablespoons olive oil
Juice of one lemon
Salt
Pepper
1 ½ tablespoons dried rosemary

Directions:

1.    The night before you plan to grill your lamb, prepare the marinade: Mix yogurt, olive oil, lemon juice, one tablespoon rosemary, and salt and pepper to taste.  Cover lamb with marinade.  Let sit at least overnight, up to three days. The longer the better!
2.    Prepare the grill by “banking” your charcoal, or stacking the coals so that you have twice as many coals on one side than the other.  This creates a high heat side and a medium heat side.
3.    Remove the lamb and discard remaining marinade.  Pat with paper towels to remove excess.
4.    Place lamb, fat-side down, over high heat.  Cook for five minutes.  Watch for flare-ups!  Be ready to put them out with a water spray bottle.
5.    Turn lamb over, cook on high heat another five minutes.
6.    Move lamb over to medium-low heat.  Cook for a total of 20 minutes per pound (counting the first ten minutes on high heat), turning once more.  
7.    Remove from grill and place on plate to catch the juices.  Tent with foil and let rest for 15 minutes.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!