If you haven’t made a beer-can chicken yet, you might as well start. The result is a moist, delicious roast chicken — and it’s practically effortless. Plus, who doesn’t love roast chicken? You can purchase your beer-can chicken holder at a hardware store– they are widely available…or simply stick your chicken on a beer can and place on an aluminum pie plate. The key is to have a great tasting “rub” to slather on your chicken, and to use your BBQ as a convection oven. Easy. Delish. Do it.
Beer Can Chicken
1 330ml can of beer
beer-can chicken holder or aluminum pie plate
3 Tbsp chicken rub (see recipe below)
2 Tbsp olive oil
Rub for Chicken
adapted from Anna Olsen, foodnetwork.ca
2 Tbsp cumin seed
2 Tbsp coriander seed
1 tsp ground cinnamon
1 Tbsp ground oregano
1 Tbsp Hungarian sweet paprika
1 Tbsp smoked Spanish paprika
2 Tbsp salt
1 Tbsp fresh ground pepper
Turn LEFT side of BBQ on high. Remove upper shelf if you have one. Close lid and let heat up to 400 F.
Meanwhile, make rub. Dry roast cumin and coriander seeds in frying pan on medium heat until they begin to smell aromatic. Remove from heat and grind in a coffee grinder or use a mortar and pestle. (You can use ground cumin and coriander instead, if you want to skip this step — the roasting of the seeds gives it more intense flavour). Mix all spices together. Place about 3 Tbsp. of the mixture in a medium sized bowl with 1-2 Tbsp of olive oil and stir. Place your chicken in the bowl, and using your hands, slather the rub all over your chicken, being sure to get it in to all the crevices. Pour half of the beer out of the can. Place beer can into holder and slide chicken over.
*Save the rest of your leftover rub for the next time
Place chicken and holder onto the RIGHT side of your BBQ, breast facing the heat on left side. Close lid. Check chicken every 20 minutes or so, rotating each time. Maintain BBQ temp at approx 350-400F. Once drippings begin to accumulate in the bottom of the holder, start to baste the chicken each time you check it. When the chicken reaches and internal temp of 165 F, remove from heat and let stand for at least 10 minutes before carving. Devour.
Broasted Shallot Potatoes
Slice up some potatoes, slice up some shallots (or onions). Place potatoes on squares of foil. Fit shallots in between slices of potatoes. Top with olive oil, salt and pepper. Wrap up foil packets securely, and place on the bbq beside your chicken. Cook until fork tender, approx 40 minutes or so.