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Prep time
4 hours
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Cook time
1 hour
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Serves
4
Author Notes
Beer Can Chicken always seemed like kind of a low brow dish to me. I wanted to make something a little more sophisticated and delicious. The chicken is best when marinated for a few hours. I would not recommend using a very hoppy beer for this recipe, a porter or brown ale does very nicely! I like Maui Brewing Co's Coconut Porter to keep with the somewhat island theme. I like to serve this chicken with grilled pineapple and coconut-lime rice. —Jenny Goycochea
Ingredients
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3-4 pounds
Whole Chicken, rinsed and innards removed, patted dry
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1/2 cup
Olive Oil
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1
White Onion, chopped
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2
Scallions, chopped plus more for garnish
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1
Serrano Chili, chopped (you can leave out the seeds to keep the dish less spicy)
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2 tablespoons
chopped fresh ginger
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3
Garlic cloves
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2 teaspoons
Fresh chopped Thyme
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3 tablespoons
Red Wine Vinegar
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1/4 cup
brown sugar
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1/4 teaspoon
cinnamon
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1/4 teaspoon
ground cloves
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1/2 teaspoon
ground allspice
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1
Lime, zested and juiced
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salt and pepper
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12 ounces
Can of your favorite beer, I like Maui Coconut Porter
Directions
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Place all the marinade ingredients in a food processor (ginger, garlic, vinegar, spices, lime, brown sugar, serrano, onion, salt and pepper, etc.) and process until a smooth paste forms. With the food processor running, slowly stream in your olive oil. Rub this marinade all over your chicken and let marinate for 4-8 hours. (I usually use a large ziplock bag or a baking dish that I cover with plastic wrap and leave in the fridge).
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Remove from the fridge and gently shake off excess marinade. Season chicken with salt and pepper. Preheat your grill to 375 degrees. When preheating your grill, only turn on the outside burners (leave the ones in the middle off).
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Place the chicken in the roasting pan onto the part of the grill that is not lit. The chicken will cook with indirect heat. Close the lid and let the chicken cook until the internal temperature is 165 degrees F. A good rule of thumb is to assume 20 min of cooking time per pound of chicken. Serve chicken with coconut-lime rice and grilled pineapple.
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