Spicy Beer Can Chicken

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 937, total fat 72 G., saturated fats 16 G., proteins 56 G., carbohydrates 12 G., fiber 3 G., cholesterol 217 mg, sodium 1310 mg, sugar 1 G.

This delicious, spiced chicken recipe with deliciously crispy skin and flavorful, juicy meat is suitable for both the grill and the oven. The chicken is rubbed with a spice mixture of garlic, cumin, coriander, and cayenne pepper and then skewered on a beer can, which further infuses the chicken with flavor as it bakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken weighing 1.5–1.8 kg.
2 tbsp garlic powder
1 tbsp. l. ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp coarse salt
1 tbsp freshly ground black pepper
1 teaspoon cayenne pepper
0.5 cups extra-virgin olive oil
Zest of 1 lemon
1 can of beer (0.33 l)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, garlic powder, cumin, coriander, light beer, lemon zest, paprika

Cooking the dish according to the recipe:

Preheat a gas or charcoal grill with a lid large enough to accommodate the bird. Place a drip pan under the grate to catch any excess fat.
Mix the spice mixture ingredients until smooth. Store in a sealed container in the refrigerator for up to 1 week. Rub the chicken all over, inside and out.

Open the beer and take a long swig or just pour out a small amount. Skewer the chicken vertically on the beer can. Place the can with the chicken on the rack over the drip tray. Cover and cook until the juices run clear when pierced, about 1 hour. If using charcoal, rake the coals to one side to keep the chicken away from the direct heat.
Oven:

This chicken can also be baked in the oven at 350°F (175°C). Simply place the can of chicken in a shallow baking dish and bake for about 1 hour, or until the juices run clear when pierced.

Author of the recipe - George Durand (USA) – chef, TV presenter

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry