Spice Beer Chicken
Spice Beer Chicken
A simple and fun recipe that is perfect for serving on those long hot summer days.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 3 ¼ lb (1.7 kg) whole chicken
- 2 tsp olive oil
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp paprika
- ¾ tsp salt
- ½ tsp cracked black pepper
- 12 oz (355 ml) can of beer
- 2 rosemary sprigs
- 2 garlic cloves, minced
Instructions
- Preheat the barbecue to
medium high . - Rinse the chicken inside and out with cold water and pat dry with paper towel.
- Tuck the wings behind.
- Brush the chicken all over with the oil.
- Combine the mustard, garlic powder, paprika, salt and pepper in a small bowl.
- Rub the spice mixture all over the chicken and inside the cavity.
- Open the beer can and pour out half of the beer and reserve for another use.
- Place the rosemary sprigs and garlic inside the beer can.
- Place the chicken cavity over the top of the beer can so about half of the can sits inside the chicken.
- Turn one burner off on the barbecue.
- Place the chicken on the unlit side using the legs and can as a tripod and close the lid.
- Cook the chicken using indirect heat, for about 1½ hours or until cooked and the juices run clear when the chicken is pierced around the thigh bone (or when a meat thermometer reads 180°F (82°C) when inserted into the thickest part of the thigh).
- Carefully remove the chicken from the barbecue using oven mitts.
- Cover with foil to keep warm and let stand for l0 minutes before carving.
Notes
Make Ahead: This is best made just before serving so that the skin is crisp, although it's also delicious served cold.
Serving Suggestion: Served with grilled asparagus and corn cobs slathered in <g class="gr_ gr_59 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="59" data-gr-id="59">chili</g> and red pepper butter.
Tip: Whether or not you plan to eat the skin <g class="gr_ gr_58 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="58" data-gr-id="58">off</g> the chicken, keep it on during grilling, roasting, baking and broiling. The skin aids in keeping the meat from drying out as well as adding flavour.
Serving Suggestion: Served with grilled asparagus and corn cobs slathered in <g class="gr_ gr_59 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="59" data-gr-id="59">chili</g> and red pepper butter.
Tip: Whether or not you plan to eat the skin <g class="gr_ gr_58 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="58" data-gr-id="58">off</g> the chicken, keep it on during grilling, roasting, baking and broiling. The skin aids in keeping the meat from drying out as well as adding flavour.