Chef Nti shares a boozy chicken go-to for any braai that needs that a little extra flare. The beer makes for an incredibly juicy and tasty chicken! Brought to you by Stella Artois.
|1/3 cup||brown sugar|
|2 tsp||onion powder|
|2 tsp||garlic powder|
|1 tsp||mustard powder|
|2 tsp||smoked paprika|
|1 tsp||black pepper|
|2 tsp||dried tarragon|
|2 1/4 kg||whole chicken|
|1 can||Stella Artois beer|
|1/4 cup||barbecue sauce|
In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, black pepper, tarragon and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Preheat the grill to 190°C.
Remove the chicken from the fridge and season with the remaining spice rub. Pour out half the can of beer. Place the half-filled can in the chicken cavity and stand the chicken upright.
Grill the chicken over indirect heat for 30–40 minutes. Baste the chicken with barbecue sauce and cook for another 10–15 minutes, until the internal temperature reaches 75°C.
Remove chicken from the grill and let rest for 15 minutes before carving.
Recipe by Chef Nti for Stella Artois. Images by Shavan Rahim.