Beer can chicken is known by many names such as; butt chicken, chicken on a throne, dancing chicken and drunken chicken. Basically, a whole chicken rubbed with spices and seasonings is positioned vertically on top of a beer can and barbecued using the indirect grilling method. Alternatively, can be roasted in an oven. During the cooking process, the beer in the can simmers creating steam that moistens and flavours the chicken. The fat renders away with the outer skin turning crispy and golden brown. Juicy and succulent, this chicken requires minimal effort to prep and ready in little over an hour in the oven.
With piri-piri sauce on hand, I spooned some under the skin, onto the meat and also, lightly over the skin. A dash of olive oil rubbed on the outside to aid in moistening and browning the skin. The chicken placed over a 12 ounce beer can set on a baking sheet to catch any drippings. Transferred and cooked in the oven at 350 F or 180 C for 80 minutes. Allowed to rest for 15 minutes before carving. Perfectly done chicken thoroughly cooked to the bone. Extremely easy, stress-free and absolutely delicious.
With piri-piri sauce on hand, I spooned some under the skin, onto the meat and also, lightly over the skin. A dash of olive oil rubbed on the outside to aid in moistening and browning the skin. The chicken placed over a 12 ounce beer can set on a baking sheet to catch any drippings. Transferred and cooked in the oven at 350 F or 180 C for 80 minutes. Allowed to rest for 15 minutes before carving. Perfectly done chicken thoroughly cooked to the bone. Extremely easy, stress-free and absolutely delicious.
Beer Can Piri-Piri Chicken
(Serves 6)
Ingredients:
1 whole chicken
1 can beer (355 ml or 12 ounce)
1 cup piri-piri sauce
1/2 a lemon
2 tablespoons extra-virgin olive oil
salt
Method:
Rinse the bird, get rid of any twine, cut off the tail, any excess fat and pat dry. Season well with lemon juice and salt.
Spoon piri-piri sauce under the skin over the breasts, thighs and legs. Lightly rub all over the outside of the chicken. Allow to marinate at room temperature for 30 minutes.
Preheat oven to 350 F or 180 C with the rack on the lowest position.
Open the beer can and pour out 1/2 cup of beer in a glass that you may drink. Now place the can with rest of the beer on a baking sheet to catch any overflows. Carefully position the chicken vertically over the can. Transfer baking sheet with the chicken into the oven.
Bake for 1 hour 20 minutes or until an instant read thermometer registers 175 degrees when inserted into the thickest part of the thigh.
Note:
Once done, allow chicken to rest over the can for 15 minutes.
Lift the chicken and place on a cutting board. Alternatively, the chicken can be served whole on a platter. Ensure to discard the beer from the can.
Carve into desired pieces and serve with some piri-piri sauce.
Note:
(Serves 6)
Ingredients:
1 whole chicken
1 can beer (355 ml or 12 ounce)
1 cup piri-piri sauce
1/2 a lemon
2 tablespoons extra-virgin olive oil
salt
Method:
Rinse the bird, get rid of any twine, cut off the tail, any excess fat and pat dry. Season well with lemon juice and salt.
Spoon piri-piri sauce under the skin over the breasts, thighs and legs. Lightly rub all over the outside of the chicken. Allow to marinate at room temperature for 30 minutes.
Preheat oven to 350 F or 180 C with the rack on the lowest position.
Open the beer can and pour out 1/2 cup of beer in a glass that you may drink. Now place the can with rest of the beer on a baking sheet to catch any overflows. Carefully position the chicken vertically over the can. Transfer baking sheet with the chicken into the oven.
Bake for 1 hour 20 minutes or until an instant read thermometer registers 175 degrees when inserted into the thickest part of the thigh.
Note:
- After 1 hour of cooking, baste the chicken all over with the rendered fat from the tray.
Once done, allow chicken to rest over the can for 15 minutes.
Lift the chicken and place on a cutting board. Alternatively, the chicken can be served whole on a platter. Ensure to discard the beer from the can.
Carve into desired pieces and serve with some piri-piri sauce.
Note:
- Piri-piri sauce can be substituted with a spice rub. In a bowl, mix together 2 tablespoons extra-virgin olive oil, juice of half a lemon, 1 teaspoon paprika, 1 teaspoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon pepper powder, seasoning salt or plain salt. Apply the spice rub under the skin onto the meat and lightly on the outer skin. Sparingly on the outside so that the spices do not burn, but gives the bird a beautiful golden brown colour.
