Roast chicken is a regular centrepiece in my household; beer can roast chicken has taken over as a staple for the summer.
This style of roasting a chicken keeps the meat moist and the skin crispy - the perfect roast chicken.
You can marinade it in anything you like to keep the humble roast chicken from being anything but boring.
Ingredients:
1 whole chicken
250ml beer
1 orange (optional)
1 lemon or lime (optional)
Memphis dry rub:
60g dark brown sugar
60g granulated white sugar
1 tbsp onion granules
1 tbsp garlic granules
1 tbsp cayenne
1 tbsp chilli powder
1 tbsp paprika
3 tbsp salt
1 tbsp black pepper
Lemon and Herb rub:
3 tbsp fresh oregano, finely chopped
3 tbsp fresh lemon thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1 lemon, zest only
0.5 lemon, juice only
Paprika-Chilli rub:
4 tbsp smoked paprika fresh lemon thyme
1-2 tbsp chilli powder or hot paprika
1 tbsp garlic granules
1 lime, zest only
1 tbsp fresh oregano, finely chopped
Method:
Fire up the bbq to about 170c, or heat the oven 180c.
Marinade the chicken with your chosen rub. Ensure that rub is in every crevice of the bird.
If using, top and tail the orange, and score the rind into 4 quarters, and/or slice the lemon/lime in half. Stuff the orange into the chicken cavity. Stuff the lemon/lime down the top (neck) of the chicken). This adds an extra citrusy flavour to the chicken, but is totally optional.
If you're using a beercan chicken tray, pour the beer into the holder, and wedge the chicken over the holder. Alternatively, empty a beercan of a third of its content, and wedge the chicken directly over the can, on a suitable baking tray.
Place the chicken on the bbq (or oven), and roast for about 1h15m, or until the thickest part of the chicken reaches 75c internally.
Bon appetit!
Tip: Marinade the chicken for at least 20mins (but preferably as long as possible) before cooking to absorb the flavours.
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