An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with J. Lohr Pure Paso’s blend of Cabernet Sauvignon and Petite Sirah.

Recipe courtesy of Chef Steve McGoey.

Ingredients:

Dry Rub

• 1 Tbsp. Smoked Paprika
• 1 Tbsp. Cayenne Pepper
• 1 Tbsp. Fennel Seeds
• 1 Tbsp. Coriander Seeds
• 1 tsp. Cumin Seeds
• 1-2 Dried Chilies
• 1 Tbsp. Sea Salt
• 1 Tbsp. Black Pepper (Freshly Ground)
• 1 Tbsp. Dark Brown Sugar

BBQ Paste

• 2 Tbsp. BBQ Sauce
• 1 Bunch Green Onions
• 1/2 Bunch Fresh Cilantro
• 1 Fresh Chili

Chicken

• 1 Whole Chicken
• Olive Oil

Directions:

1. Fill a 12oz aluminum can 3/4 with cold water and put aside.
   
2. Rub the whole chicken with the dry rub spice blend (blended in a mortar and pestle).
3. Place the coated chicken over the top of the aluminum can forming a tripod with the can and the legs of the chicken.
   
4. Place the chicken in a dedicated pan onto a preheat-ed BBQ rack ensuring the element under the pan is not on. Close the lid of the BBQ and roast at 400°F until the chicken reaches an internal temperature of 160°F.
   
5. Once the chicken has reached 160°F, baste the entire chicken with the BBQ basting sauce.
6. Allow the BBQ sauce to caramelize and then apply a second coat of the basting sauce.
7. At this point the internal temperature of the chicken should be 165°F and you are done.
8. Carefully remove the chicken from the BBQ and let it rest before carving.
9. Pour yourself a glass of J. Lohr Pure Paso™ Proprietary Red Wine and enjoy with your favorite side dish.
   

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.