Serves 4
70 min
United Nations Beer Can Chicken
Recipe GLPR1ca174fcd4c359
A flavorful grilled whole chicken infused with African spices and beer. The chicken is seasoned inside and out with paprika, brown sugar, sea salt, hot spice mix, olive oil, mustard, and black pepper, then roasted upright on a beer can over charcoal for a moist, smoky result. Perfect for a gathering and serves four.
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Ingredients
1 whole chicken, 4 to 5 pounds
3 tablespoons paprika
1 tablespoon brown sugar
2 tablespoons sea salt
1 teaspoon South African hot spice mix
3 tablespoons olive oil
1 tablespoon ground mustard
1 tablespoon ground black pepper
1/2 can beer
Directions
Prepare your grill by arranging charcoal briquettes on one side, leaving the other side empty for indirect heat. Light the coals and allow them to reach high heat. Meanwhile, rinse the chicken thoroughly inside and out under cold running water and pat it dry with paper towels. Remove any excess fat from the cavity.
In a small bowl, combine the paprika, brown sugar, sea salt, hot spice mix, ground mustard, and ground black pepper. Reserve about 1 tablespoon of the spice mixture separately. Rub the remaining spice mixture all over the exterior of the chicken, making sure to work it under the skin of the breasts and thighs as well. Rub additional seasoning inside the cavity of the bird.
Open the beer can and carefully pour off about half the beer. Add the reserved spice mixture to the beer can and stir gently. Brush the outside of the beer can with some of the olive oil.
Rub the remaining olive oil over the exterior of the seasoned chicken. Carefully place the chicken upright over the beer can, gently inserting the can into the chicken's cavity. The beer can should be securely positioned inside the bird.
Position the chicken on the grill grate on the side opposite the hot coals, ensuring it is not directly over the flames or coals. If your grill has a cover, close it. If the lid is too small or you do not have one, cover the chicken loosely with a large metal pot or aluminum foil tent to trap heat and moisture.
Roast the chicken for approximately 50 to 60 minutes, maintaining high indirect heat. If the coals begin to cool, add fresh coals as needed. The chicken is done when an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone or the can) reads 165°F.
Carefully remove the chicken from the grill using tongs or heat-resistant gloves, holding it steady as you lift it away from the beer can. Allow the chicken to rest for 5 minutes before carving. Remove the beer can with care as it will be very hot. Carve the chicken into serving pieces and serve hot.
