Grilled chicken on a beer can, a joke? No, here is the recipe

Grilled chicken on a beer can, a joke?  No, here is the recipe

Sticking a can of beer in a chicken may seem like a crazy idea, yet… This little trick would have many advantages, such as tenderizing the meat and giving it more flavor.

For 4 to 6 people / Preparation 35 minutes / Preparation 2 hours / Rest 20 minutes

Ingredients :

One free-range chicken weighing 1.6 kg, 1.5 tbsp Dijon mustard, one large can of beer of your choice (375 ml), 150 g aromatic wood chips (apple wood, etc.), paprika smoked powder, 125 ml cream, lemon wedges

>>> for the spiced rub: 1 tbsp brown sugar, 1 tbsp smoked paprika powder, 1 tsp cumin powder, 1 tsp garlic powder, 1 tsp mustard powder, ¼ tsp cayenne pepper, ½ tsp chili powder

>>> for the potato skins: 8 small floury potatoes, 60 g medium-aged cheddar cheese, coarsely grated, 2 tbsp chives, coarsely chopped, 30 g butter, melted, salt, pepper

Preparation :

1 In a bowl, mix all the ingredients for the rub with one teaspoon of acceptable salt.

2 Light a charcoal barbecue for indirect cooking and heat it to 140°C. When the embers are hot, add some smoked wood chips. Rinse the chicken under cold water, pat it dry with a paper towel and rub it with the mustard. Season the inside and outside of the chicken with the rub (reserve the rest).

3 Throw away 100 ml of the beer from the can and put the rest of the rub in it. Carefully place the chicken vertically on the can to enter its belly. Place everything on the barbecue, close the lid and cook the chicken for 1 hour 40 minutes to 2 hours. When you inject into the thigh, the liquid that comes out should be transparent. Regularly supply charcoal and smoking wood. After cooking, let the chicken rest for 20 minutes, then remove the can.

4 Meanwhile, prepare the potato skins. Preheat the oven to 200°C. Pierce each potato with a fork several times. Place them on the oven rack and broil until they are cooked through (50 to 55 minutes). Let them cool a little, then cut them in half lengthwise. Scoop out the flesh and reserve it for another preparation.

5 Brush the skins with melted butter, season with salt and pepper, and place them on a baking sheet.

6 Heat the broiler to the highest temperature. Grill the potato skins, 4 to 5 minutes, until golden brown, turning once halfway through cooking. Arrange them cut side up, season with salt and pepper, and sprinkle with grated cheese. Grill them until the cheese is melted (3 to 4 minutes). Sprinkle with chives. Season the cream with paprika powder and serve with the potato skins and the chicken. Serve with lemon wedges.

Tip: Opinions are divided on whether the beer from the can gives the chicken more flavor. But what is indisputable is that it thus obtains a unique creamy texture.

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