Tuesday, September 28, 2010

Beer Can Chicken

South Africa’s weather has thrown us back into winter and with all this cold weather all I feel like doing is eating non-stop and I came across this recipe for cooking chicken.

What caught me was the recipe name…Beer can chicken. Now If you’re going to combine my two favourite things in the world you’ve caught my interest already. Without further a due.

50 ml Honey
50 ml Soya Sauce
50 ml wholegrain mustard
1 whole free range chicken
1 can of Beer
1 thumb of Ginger, grated finely


This chicken is best done on a Weber, but can also be done on an open fire. 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 10 minutes. Mix the honey, soya sauce, ginger and mustard together. Baste the meat with the honey mustard mixture and close the lid again. Baste every ten minutes or so until the chicken is done. Approximately 45 mins to an hour or until the juices run clear. 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.

So good you had to see it twice

 As soon as the sun decides to rear its head again, I’m definitely filling myself up with this.   



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