Beer-Roasted Chicken

Name: Beer-Roasted Chicken
Prep time: 10 h 30 min
Cook time: 10 h 30 min
Total time: 10 h 30 min
Yield: 8
Ingredients: 1/4 cup kosher salt; 1 tablespoon light brown sugar; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 teaspoon black pepper; 2 (4-pound) whole chickens; 2 (12-ounce) cans beer

Chicken Oven Gastro-Pub

Time: 10 hours 30 minutes

Yield: 8 servings

About

It seems so counterintuitive to use an actual beer can in cooking a grilled chicken. Yet, Beer-Roasted Chicken proves that sometimes the most illogical thing can be the most delicious! Stuffing the chicken with a beer can helps to infuse the poultry with the hoppy, malty flavors, and ensures the bird remains moist, even as the skin becomes crispy and golden brown. A simple, yet effective, spice blend adds zest and sweetness to the savory flavor of the chicken, so the bird tastes just as enticing as it looks. Beer-Roasted Chicken is the most logical and the tastiest thing to serve at your next cookout!

Ingredients

1/4 cup kosher salt
1 tablespoon light brown sugar
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon black pepper
2 (4-pound) whole chickens
2 (12-ounce) cans beer

Directions

Step 1 -In a small bowl, stir together the salt, the brown sugar, the cumin, the coriander, the paprika, and the pepper.

Step 2 -Sprinkle the skin and the cavities of the chickens with the salt mixture.

Step 3 -Chill the seasoned chickens, uncovered, for at least 8 hours, and up to 24 hours.

Step 4 -Preheat one side of a gas grill to medium.

Step 5 -Pour out 1/2 cup of the beer from each can.

Step 6 -Working with 1 chicken at a time, hold the chickens upright with the cavity facing down, and insert 1 opened beer can into each cavity. Pull the chickens' legs forward to form a tripod, allowing the chickens to stand upright.

Step 7 -Place the chickens upright on un-oiled grates over the unlit side of the grill.

Step 8 -Grill the chickens, covered with the grill lid, until the skin is crispy and a thermometer inserted into the center of the chickens reads at least 165 degrees F, about 1 hour 40 minutes.

Step 9 -Remove the chickens from the grill and allow them to rest for 10 minutes.

Step 10 -Carefully remove the cans from the chickens and cut the chickens into quarters.

Step 11 -Serve.

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