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Umami Beer Can Chicken & Cabbage Slaw

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Umami Beer Can Chicken


1 whole chicken, about 4lbs
3 tablespoons Chris Cosentino's Umami Spice
1 can of beer (if you would drink it, use it)
4 sprigs cilantro
1 lime, cut into quarters
Kosher salt


1. Prepare your grill.
2. Remove the neck and giblets from the chicken. Save and freeze the neck and giblets for a delicious stock. Rinse the chicken with cold water, inside and out, then pat dry with paper towels.

3. Place the chicken on a plate and let it air dry for 30 minutes in the refrigerator.

4. Rub the chicken with the lime pieces. Then place the cilantro and lime pieces into the cavity of the bird.

5. Season the chicken inside and out with kosher salt, then rub the outside of the chicken with Chris Cosentino's Umami Spice and sprinkle some inside the cavity.

6. Open the beer and drink half the can (or pour it into a glass). Place the half-full beer can on a flat surface. Grab one chicken leg in each hand and place the bird’s cavity over the beer can.

7. Transfer the bird-on-a-can to your hot grill. Place the bird in the center of the grate, balancing it on its two legs and the can like a tripod.

8. Place the chicken over medium-high, indirect heat (i.e. no coals or hot burners on high directly under the bird).

9. Cook with the grill cover on for approximately 1.25 hours, until the internal temperature registers 165°F in the breast area and 180°F in the thigh (or until the thigh juices run clear when stabbed with a sharp knife).

10. Remove the chicken from the grill and let rest for 10 minutes before carving.

Cabbage Slaw


1 small head green cabbage, thinly sliced with mandoline or sharp knife
2 pints cherry tomatoes, halved (or roma tomatoes cut in sixths, lengthwise)
1 serrano, thinly sliced rings
1/2 cup scallions, thinly sliced rings
½ cup red onion, julienned
Jacobsen Sea Salt
Fresh ground black pepper
Red Boat Vinaigrette (see attached recipe)
1 cup cilantro, torn including stems
1 cup basil leaves, torn


1. Place cabbage, tomatoes, serrano, scallions, and red onion into a mixing bowl.

2. Season the salad with Jacobsen sea salt and fresh ground black pepper and mix well. Dress with the Red Boat Vinaigrette.

3. Add the cilantro and basil and toss until evenly distributed. Taste and adjust seasoning.

Red Boat Vinaigrette


1/4 cup lime juice
2 tablespoons Red Boat fish sauce
2 tablespoons olive oil
3 tablespoons black pepper, coarse ground
1 teaspoon chili flake
1 teaspoon sugar

Whisk together all ingredients in a mixing bowl.


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