‘Proper’ Beer Can Chicken

With the end of summer close, savour what’s remaining with two of life’s great choices – BBQ food and beer. We picked up a Beer Bird and wanted to try putting something a bit more interesting in it than your standard lager to see how beery we could make this taste, so grabbed 3 Sixpoint Bengali Tiger’s and got to work. It was raining when we did this so opted to oven roast but barbequing works just the same.

RECIPE

4-6 Servings

Prep: 15 Minutes (10 the day before cooking)

Total: 1 ¾ hours

Ingredients:

1 Chicken (Approx 1.5kg)

3 Cans of Beer

Olive Oil

150g Salt

Pepper, Spices and Seasoning to preference

Preparation

The day before you’re going to cook make a beer brine to help give more beery flavour to the chicken. To do this boil a 3 pints of water with 150g of salt and some spices to preference –rosemary, bay leaf, thyme work well. Then turn off the heat and pour in a 2 beers and some ice to cool it down, before soaking the chicken in this overnight.

After approx. 24 hours set up your BBQ for indirect heat: pile the coals to one side, away from where you’ll cook the chicken or preheat your oven to 180⁰c.

Remove the chicken from the brine, rinse well and pat dry. Brush the chicken with olive oil and sprinkle with the salt, pepper, and any additional spices you like. Take a few gulps from a can so it’s around 2/3 full, position the chicken on top of it, and transfer the bird-on-a-can to your Beerbird grill then place onto your BBQ or into the oven. If you are using an oven, don’t forget to place a drip tray under the chicken.

Once the oven is closed or you have put the lid on your BBQ, crack open a beer, sit back and enjoy the beery, baked chicken aroma.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the BBQ cover on, for approximately 1 3/4 hours or until the thigh juice runs clear when

stabbed with a sharp knife. Remove from the BBQ or oven and let rest for 10 minutes before removing from the Beer Bird and carving.

This produced the juiciest, most tender and delicious chicken I’ve ever had. Not super hoppy or overly beery like I expected but a beautiful succulent chicken with subtle hop and beery flavours that are incredibly moreish. Enjoy.

 

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