Lemonade Mustard Sauce
1 T. butter
2 to 3 shallots, or 1 small onion, finely chopped (about 1/2 C.)
3/4 C. lemonade (reserved from Lemonade Chicken)
1/2 C. firmly packed light brown sugar
6 T. Dijon mustard
3 T. fresh lemon juice, or more to taste
1/2 t. grated fresh lemon zest
Coarse salt (kosher or sea) and freshly ground black pepper
Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook
until just beginning to brown, about 4 minutes. Add the lemonade, raise the heat
to high, and let boil until reduced to 2 tbsp., about 5 minutes. Stir in the
brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and
let the sauce simmer until thick and richly flavored, about 5 minutes, whisking
from time to time.
Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This
sauce goes great with any sort of poultry, with pork, and even with rich,
grilled fish, such as swordfish or salmon.
1 T. lemonade powder
1 T. brown sugar
1 T. paprika
2 t. hickory-smoked salt
1 t. lemon pepper
1 t. garlic powder
1 t. onion powder
1/4 t. celery seed
1 can (12 oz.) lemonade
1 chicken (3 1/2 to 4 lbs.)
2 t. vegetable oil
2 C. wood chips or chunks (preferably hickory or oak), soaked for 1 hour in
water to cover, then drained
Lemonade-Mustard Sauce (recipe on side)
Rub: Put the lemonade powder, brown sugar, paprika, hickory salt, lemon pepper,
garlic and onion powders and celery seed in a small bowl and stir to mix.
Pop the tab off the lemonade can. Pour half of the lemonade into a measuring cup
and set aside for the sauce. If cooking the chicken on the can, using a church
key-style can opener, make 2 additional holes in its top. Set the can aside.
Remove the packet of giblets from the body cavity of the chicken and set aside
for another use. Remove and discard the fat just inside the body and neck
cavities. Rinse the chicken, inside and out, under cold running water and then
drain and blot dry, inside and out, with paper towels.
Sprinkle 1 teaspoon of the rub inside the body cavity and d teaspoon inside the
neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub
or brush it all over the skin. Sprinkle the outside of the bird with 1
tablespoon rub and rub it all over the skin. Set aside 2 teaspoons of rub for
the sauce. Spoon the remaining rub into the lemonade through a hole in the top
of the can.
To cook on a can: Hold the bird upright, with the opening of the body cavity at
bottom, and lower it onto the can so the can fits into the cavity. Pull the
chicken legs forward to form a sort of tripod, so the bird stands upright. The
rear leg of the tripod is the can. Tuck the tips of the wings behind the
Set up the grill for indirect grilling and preheat to medium. If using a
charcoal grill, place a large drip pan in the center.
When ready to cook, if using a charcoal grill, toss all of the wood chips or
chunks on the coals. Stand the chicken up in the center of the hot grate, over
the drip pan and away from the heat. Cover the grill and cook the chicken until
the skin is a dark golden brown and very crisp and the meat is cooked through
(about 180 degrees on an instant-read meat thermometer inserted in the thickest
part of a thigh, but not touching the bone), 1 b to 1 d hours. If using a
charcoal grill, you'll need to add 12 fresh coals per side after an hour. If the
chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
If cooking on a can: Using tongs, hold the bird by the can and carefully
transfer it in an upright position to a platter.
Present the bird to your guests. Let the chicken rest for 5 minutes, then
carefully lift it off the can. Take care not to spill the hot lemonade or
otherwise burn yourself. Halve, quarter or carve the chicken and serve with
Serves 2 to 4.
Source: Beer-Can Chicken by Steven Raichlen