Beer Can Chicken
Easy, cheap and to coin an old phrase from the Colonel – ‘finger licking good’…You can try the old balancing act for this one, however most good home ware stores, now stock cheap stainless steel ‘beer-can-chicken’ stands that will make this easy. This recipe calls for a BBQ with a hood.
- 1 Large whole chicken
- 2 Tablespoons of extra virgin olive oil
- 2 x cans of beer (Absolutely any full-strength beer will do – I usually use a lager, but will go to anything in my beer fridge at the time)
- 1 Large onion – roughly chopped
- 3 Cloves of garlic – halved
- 2 Sticks of celery – roughly chopped
- Chicken Seasoning Rub;
- 2 Tablespoons of granulated onion
- 1 Tablespoon of ground garlic
- 1 Tablespoon ground sea or kosher salt
- 1 Teaspoon ground black pepper
- 1 Teaspoon of paprika
- 1 Teaspoon of dried thyme
- 1/2 Teaspoon chili powder
- Combine all the seasoning spices in a jar and shake well. Clean and wash the chicken with cold water, inside and out. Dry thoroughly with paper towels. Drizzle the olive oil over the entire chicken, then rub in the seasoning mix. Make sure you cover all the bird – inside and out. Cover and refrigerate for 3 hours or over night.
- Fire up all the burners on the BBQ on high with the lid down until maximum heat is reached. Usually 15 to 20 minutes. Place the chopped onion, garlic and celery in a shallow oven proof baking dish. I recommend that you don’t use your best dish as roasting in the BBQ does leave them looking rather worse for ware. I have several such dishes that I keep separate for BBQ roasting. Another option is to use the disposable aluminum roasting trays available from super markets everywhere.
- Open one of the cans and poor about 1/3 into the dish with the chopped vegetables. Place the opened 2/3 full can in the stand, mentioned above. Carefully slide the cavity of the chicken over the stand and can of beer. Place centrally in the dish with the 1/3 of beer and chopped vegetables. Now pour the second can of beer into the dish. It does pay to tie the legs and wings of the chicken tightly to the body, to help with even cooking.
- Place tray with ‘beer-can-chicken’ in the middle of the pre-heated BBQ and lower the hood. VERY important, after 10 minutes you will need turn all the middle burners completely off and turn your outside burners down to low or medium, depending on your burner outputs.
- As BBQ’s temperature vary dramatically from one to another, it is very difficult to give you an accurate cooking time. The most fool proof method is to use a meat thermometer. Place it into the thickest part of your chicken breast at set-up and check it periodically while the bird is cooking. This will give you the perfect result, every time. You can also pierce the chicken and when the juices flow clear, it is usually a good indication of the bird being done. I prefer not to do this, as it lets out some of those juices I’d rather eat I have found it to be a little hard to get perfect results, every time.
- I usually take my chicken out when the internal temperature is at about 75 to 80 degree’s Celsius. Cover in foil and let rest for about 10 to 15 minutes before serving.
- If you have any left-over chicken (which is unlikely), it goes great on Lebanese bread with diced cucumber, tomatoes & red onion. Make a simple dressing by combining yogurt, freshly chopped mint, a squeeze of lemon juice and salt & pepper to taste. Cut the breads in half to form two semi-circles and place all the ingredients loosely in the two pouches created. Lightly grill them for a few minutes each side.
Australian Outdoor Kitchens http://australianoutdoorkitchens.com.au/