Lacqueredsaigonchickenonabeercan Recipes

BEER CAN CHICKEN IN THE OVEN

Steps:

• Preheat your oven to 350 degrees.
• Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
• Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
• Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
• Place the beer can directly inside the cavity of the chicken.
• Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
• Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

LACQUERED SAIGON CHICKEN ON A BEER CAN

Steps:

• Make the marinade: Place the soy sauce, wine, sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
• Remove and discard the fat just inside the body and neck cavities.
• Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls.
• Place the garlic and ginger in the main cavity of the chicken.
• Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
• Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly.
• Pop the tab off the beer can.
• Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use.
• Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade.
• Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
• Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
• The rear leg of the tripod is the beer can.
• Tuck the tips of the wings behind the chickens back.
• Set up the grill for indirect grilling and preheat to medium.
• If using a charcoal grill, place a large drip pan in the center.
• If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
• Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F), about 1 1/2- 1 1/2 hours.
• If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
• If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
• Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests.
• Let the chicken rest for 5 minutes, then carefully lift it off the support.
• Take care not to spill the hot beer or othewise burn yourself.
• Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch).