Beer can chicken

Want to braai? Try this fantastic way to do an all over crispy skin on the fire. It's extra tender and juicy too.
 
beer chicken


Preparation time: 10 mins
Cooking time: 45 mins
 
 

Ingredients

 
  • 50
    ml
    honey
  • 50
    ml
    soya sauce
  • 50
    ml
    wholegrain mustard
  • 1
    whole free range chicken
  • 1
    beer
  • 1
    thumb of ginger, grated finely
Servings: Change Serving
 
 

Method

 
This chicken is best done on a Weber, but can also be done on an open fire.
Mix the honey, soya sauce, ginger and mustard together and cover the chicken in the marinade.
It is best to let it sit overnight or a few hours.
Drink half of the beer and place the chicken on top it, standing up on the coals.
Close the lid of the Weber and braai over a medium to high heat for about 1 hour.

Do not worry if the thighs appear pink. This is often the smoking that occurs and turns the flesh this colour. If you are braaing over an open grill, the chicken will take a little longer.

* Because the chicken is perched on top of the can, the skin crisps all the way around and the juices flow down into the breasts. You will be amazed at how juicy and tender the meat is.
You can use any marinade you wish.
 

Read more on: poultry  |  checkers braai  |  recipes
 

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2014-11-20 14:13
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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