Time: 2 hrs 15 mins
Prep: 15 mins, Cook: 2 hrs
Yield: Serves 4
This essential variety of the “beer in the butt” chicken recipe joins the kinds of an incredible zest rub with the flavors steamed out of the beer can. This is a simple and fun approach to cook an entire chicken on the flame broil.
What You’ll Need
1 entire chicken (around 4 pounds/1.8 kg)
1 12-ounce/350 mL can beer (room temperature)
2 cloves garlic, minced
2 sprigs crisp rosemary
2 teaspoons/10 mL olive oil
1 teaspoon/5 mL dried thyme
1/2 teaspoon/2.5 mL red pepper pieces, pulverized
Juice of 1 lemon
1 tablespoon/15 mL paprika
2 teaspoons/10 mL salt
1 teaspoon/5 mL crisp rosemary, hacked
2 teaspoons/10 mL dried thyme
1 teaspoon/5 mL dark pepper, ground
1 teaspoon/5 mL lemon pizzazz
How to Make It
1. Preheat flame broil for a medium warmth. Consolidate all rub fixings in a little blending dish. Put aside.
2. Expel giblets and the neck from chicken if necessary. Sprinkle done with rub, including pit and under bosom skin.
3. Open can of beer and dispose of half of it. Place, minced garlic, rosemary, thyme, lemon squeeze, and pepper chips in it. Make a point to puncture two more gaps on the highest point of beer can to discharge steam.
Place chicken over can.
4. Place winged animal on flame broil adjusted by the beer can. Flame broil over roundabout medium warmth for 1/2 to 2 hours until the point when inside temperature of thigh achieves 180 degrees F (82 degrees C). Evacuate chicken when completed the process of cooking and let sit (with beer can even now in place), for 10 minutes before cutting.
5. Wearing warmth safe gloves, precisely expel can from chicken depression. Dispose of. Place chicken onto cutting board, cut, and present with your most loved side dishes.