Recipe for south-western-style beer chicken
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You can adjust the recipe for this beer heat chicken using either hot, medium or lightly chilli powder. Either way, the end result is delicious!
What you’ll need
1 chicken (about 4 lbs/1.8 kg) for 1 12-ounce/350 ml beer Rubi: 1 tablespoon / 15 ml chilli powder 1 teaspoon / 5 ml garlic powder 1 teaspoon / 5 ml gum powder 1 1/2 teaspoon / 7.25 ml salt 1 teaspoon / 5 ml granulated sugar 1 teaspoon / 5 ml ground black pepper 1/2 teaspoon / 2.5 ml fragrance oil
How to make it
1. Combine the chilli powder, garlic powder, cumin powder, salt, sugar, black pepper and sauce in a small bowl. Set aside.
2. Preheat grill to medium heat.
3. Wash the chicken, trim off the browns, neck (if necessary) and remove any excess skin or fat. Clean with a paper towel inside and out. Inside the collar and cavity, place a side rub. Open the straw and discard half of it. Place the remaining ice in the can.
Make sure there are two more holes in the top of the beer container to allow steam to escape during the cooking process. The chicken is placed directly on top of the channel.
4. Place the bird on the balanced grill rack of the beer can. Close the lid and grill over indirect medium heat for 2 hours or until the internal temperature of the thigh is 180 degrees F/80 degrees C. After cooking, remove the chicken and allow to sit for 10 minutes before carving (beer may still be exposed).
5. Using heat-resistant gloves, carefully remove the beer canister and discard. Brown the chicken and serve with your favorite side dish.
6. If you’re cooking more than one bird, simply double or triple the recipe to suit your needs.
Nutritional guidelines (per serving) Calories 739 Total fat 41 g Saturated fat 11 g Saturated fat 16 g Cholesterol 253 mg Sodium 860 mg Carbohydrate 4 g Fiber 1 g Protein 80 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
