Beer can chicken

6 servings Prep: 10 mins, Cooking: 45 mins
Rate this recipe
Want to braai? Try this fantastic way to do an all over crispy skin on the fire. It's extra tender and juicy too.

By Food24 November 03 2009
0
SHARES
2.4k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

50 ml honey
50 ml soy sauce
50 ml wholegrain mustard
1 chicken — whole, free-range
1 beer
1 fresh ginger — thumb size, finely grated
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.