Beer Can Firecracker Chicken with Grilled Street Corn and Cilantro Lime Slaw

Serves 4 | Prep: 20 min | Cook: 1 hr 30 min | Total: 1 hr 50 min

INGREDIENTS

For the Chicken
1 Firecracker marinated whole chicken (from your Ox Box), brought to room temp 45 minutes before grilling, 1 can of beer (lager works best), half-emptied

For the Street Corn
4 ears corn (shucked), 3 tbsp mayonnaise, ¼ cup cotija cheese (crumbled), 1 tsp chili powder, juice of 1 lime, fresh cilantro

For the Cilantro Lime Slaw
3 cups shredded green cabbage, ¼ cup fresh cilantro (chopped), 3 tbsp mayonnaise, 2 tbsp lime juice, 1 tsp honey, salt and pepper

INSTRUCTIONS

1. Set up the grill. Preheat to 350–375°F and set up for indirect heat — light the outer burners (gas) or bank coals to the sides (charcoal), leaving the center clear.

2. Make the slaw. Whisk together mayo, lime juice, and honey. Toss with cabbage and cilantro. Season with salt and pepper. Refrigerate until ready to serve.

3. Set up the chicken. Hold the beer can upright and lower the chicken cavity-down onto the can so the chicken is standing upright, legs down, can inside. Place it in the center of the grill over indirect heat. Close the lid.

4. Grill the chicken. Cook 1 hour 15 minutes to 1 hour 30 minutes, maintaining 350–375°F, until the skin is deeply charred and the thickest part of the thigh reads 165°F. Do not open the lid for the first hour.

5. Grill the corn. In the last 15–20 minutes of the chicken's cook time, grill the corn directly over the flames, turning occasionally, until charred all over. Brush immediately with mayo, sprinkle with cotija, chili powder, and cilantro, and hit with lime juice.

6. Rest and carve. Carefully remove the chicken from the grill — the can will be extremely hot. Let rest 10–15 minutes before removing the can and carving.

7. Serve. Carve the chicken and plate alongside the street corn and cilantro lime slaw.