chicken | main course | on the grill
Five Spice Beer Can Chicken
Prep Time: 10 minutes Cooking Time: 1 Hour 4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Granny's Whole Chicken |
| 1 tsp | 5 ml | sea salt |
| 3 tbsp | 45 ml | fresh ginger, finely chopped |
| 2 tsp | 10 ml | Chinese 5 Spice |
| 1 tbsp | 15 ml | vegetable oil |
| 1 tbsp | 15 ml | sesame oil |
| 1 can | 355 ml | pilsner style beer |
Chinese 5 Spice
| Quantity | Ingredient |
|---|---|
| 2 | star anise |
| 3 | cloves |
| 1 tsp | 5 ml | Szechuan peppercorns |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | ground cinnamon |
Directions
- Preheat the barbecue to medium heat (350°F | 175°C).
- Combine salt, ginger, Chinese 5 Spice and vegetable oil in a small bowl.
- Lift the skin from the chicken breasts and thighs while being careful not to tear it.
- Tuck seasoning mixture between skin and meat, spreading it around as much as possible; put any extra mixture inside the cavity.
- Rub the skin with olive oil.
- Discard 1/3 of the beer in the can and place bird over the beer can, so the cavity covers most of the beer can and the bird can stand upright.
- Roast the chicken upright on the grill for about 1 hour, over indirect heat.
- The chicken will be fully cooked when the internal temperature reaches 170°F (77°C).
- Loosely tent it with foil and let it rest for 10-15 minutes before carving.
