Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.

Ingredients

• 2 tablespoons berbere (such as kalustyan’s or spicewalla)
• 2 tablespoons finely chopped shallot (from 1 large shallot)
• 1 tablespoon finely chopped garlic
• 1 tablespoon kosher salt
• 1 tablespoon vegetable oil
• 1 teaspoon fresh ginger, grated and peeled
• 1 teaspoon light brown sugar
• 1 (4-pound) whole chicken, giblets removed
• 1 serving (5 fluid ounces) pinot noir
• 1/4 cup shallot, finely chopped (from 1 large shallot)
• 2 teaspoons garlic, finely chopped
• 2 cups unsalted chicken stock
• 1/4 cup unsalted butter, cut into pats
• 2 teaspoons chopped fresh thyme
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt, plus more to taste
• lettuce, for serving

Directions

1. Process berbere, shallot, garlic, salt, oil, ginger, and brown sugar in a food processor until well combined into a fine paste, about 1 minute, stopping to scrape down sides of bowl as needed.
2. Place a wire rack inside a rimmed baking sheet. Pat chicken dry using paper towels. Place chicken, breast side up, on wire rack; rub berbere paste beneath and over skin and inside chicken cavity. Refrigerate chicken, uncovered, at least 8 hours or up to 24 hours.
3. Preheat a gas grill to high (450°F to 500°F) on one side, keeping other side unlit. Meanwhile, gently pat chicken dry using paper towels, taking care not to wipe off berbere paste. Let chicken rest at room temperature 15 to 20 minutes. Wash and dry outside of wine can. Open wine can, and place in center of a 12-inch cast-iron skillet. Tuck wing tips behind breast to secure, and lower chicken onto wine can, inserting the can as deeply as possible into the cavity. (Wine can should stick out 1 to 2 inches from cavity.)
4. Place skillet in middle of grill with chicken breast facing unlit side and thighs positioned toward heated side. Cover and grill until an instant-read thermometer inserted in thickest portion of breast and thighs registers 160°F to 165°F, 55 minutes to 1 hour and 5 minutes. If necessary, face chicken breast toward lit side of grill during final 10 minutes of grilling time to ensure it is fully cooked.
5. Remove chicken and skillet from grill, and set aside.
6. Using two sets of tongs, secure wine can, and lift chicken off can, taking care not to tear skin. Transfer chicken, breast side up, to a cutting board, and let rest 10 minutes; reserve drippings in skillet. Cut chicken into eight pieces; set aside, and keep warm.
7. Pour 1 cup wine from can, and reserve; discard can. Strain chicken drippings into a bowl, and discard solids. Return drippings to skillet, and add shallot; cook over medium, stirring constantly, until softened, 2 to 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Pour in reserved 1 cup wine. Increase heat to medium-high, and cook, stirring occasionally, until wine is mostly evaporated, 6 to 10 minutes.
8. Pour 2 cups chicken stock into skillet, and cook, stirring occasionally, until mixture lightly coats back of a spoon, 10 to 12 minutes.
9. Remove skillet from heat. Whisk in butter, one piece at a time, until sauce is slightly thickened and glossy. Whisk in thyme, lemon juice, and salt; season with additional salt to taste.
10. Serve chicken with lettuce alongside wine sauce.