Sticky Asian ‘beer can’ chicken (Serves: 4/6 – Preparation: 1hr)

At home my barbecue is starting to come into its own as it is now being used regularly at the weekends rather than gathering leaves in the corner of the garden.  ‘Beer can chicken’ is something that I cook fairly regularly on the barbecue as it is very easy and keeps the meat moist and succulent.  The only difficulty with this recipe is getting the chicken on and off the barbecue – I would strongly recommend that you have a couple of decent pairs of tongs to hand when you do this…

You can make this recipe in the oven if you don’t have a barbecue, however you won’t get the delicious smoky flavour.  If you are going to use the oven instead then cook at 180°C for 1hr 20 minutes or until the juices run clear.  Don’t forget to stand the chicken on a roasting tray if you do cook it this way otherwise you will have one messy oven to deal with afterwards.

This recipe is definitely worth a go if you are having friends over this weekend, just serve with some barbecued veggies or a couple of big salads. Enjoy!

DSC_0770 (2).JPG

Sticky Asian ‘beer can’ chicken
Serves: 4-6
Preparation: 1hr

Ingredients:

  • 1 chickenDSC_0762.JPG
  • 1 can of larger (e.g. Kronenbourg, Carlsberg, etc.)
  • 1-2 tbsp olive oil
  • seasoning
  • 2 tsp Chinese five spice

For the marinade:

  • 3 tbsp sweet chilli sauce
  • 3 tbsp light soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp honey
  • 1” ginger (peeled and freshly chopped)
  • ½ a chilli (finely chopped)
  • 1-2 garlic cloves

Steps:

  1. Light your BBQ and let the coals come up to temperature.
  2. Prepare your chicken by rubbing the olive oil, Chinese five spice and seasoning all over the chicken.
  3. Open the can of larger and insert into the cavity of the chicken so that the chicken stands up.
  4. Prepare your marinade by mixing together all of the ingredients in a bowl.
  5. Once your BBQ is ready, stand the chicken on the centre of the BBQ a cover with a lid, leave for roughly 30 minutes before basting the chicken with the marinade every 10 minutes or so until the chicken is cooked.  The best way to baste the chicken is with a pastry brush.
  6. The chicken should take roughly 1hr / 1.5hrs depending on the heat of your coals.  To test whether the chicken is ready insert a knife into the chicken’s thigh and make sure the juices run clear.  (Note:Be very careful when removing the chicken from the BBQ and removing the beer can!)
  7. Cover the chicken with tin foil and rest for 10 minutes before carving.

Tip:  If you want the chicken’s skin to be slightly crispy in the last 10 minutes of cooking carefully remove the beer can from the chicken and cook the chicken for 5 minutes on each side on the BBQ grill.

5 thoughts on “Sticky Asian ‘beer can’ chicken (Serves: 4/6 – Preparation: 1hr)

  1. Tom Huston

    In Atlanta, GA USA they refer to this receipt as “beer in the butt chicken”.. Yours is a much, much better method however.. 🙂

    Reply

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