• Course

    Main course

  • Category

    Poultry,
    Vegetables

  • Cooking technique

    Indirect cooking

  • Level

    Easy


  • Advance preparation

    20 minutes

  • Preparation

    95 minutes

  • Total

    115 minutes

  • Amount

    2 persons

Beer can chicken met witbier

There is no easier recipe from Beer Can Chicken than this one. You light the charcoal in the Big Green Egg, in the meantime, prepare the vegetables and the chicken. Once the Beer can chicken, with the vegetables in the skillet, is on the kamado, you only need to wait until the chicken is done. Meanwhile, you pour yourself a nice wheat beer, the same as the one you’re using for the Beer Can Chicken. A perfect match for later with your meal.

INGREDIENTS

CHICKEN

  • 1 organic farm chicken of approx. 1.5 kg
  • 1 lime
  • 1 stalk of lemongrass
  • 4 cloves of garlic
  • ½ bunch coriander
  • 3 tbsp sunflower oil
  • 1 can of wheat beer, 330 ml

VEGETABLES

  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 courgette
  • 5 shallots
  • 4 cloves of garlic
  • 6 sprigs of thyme
  • 3 tbsp sunflower oil

RUB

  • 3 tsp ground vadouvan
  • 3 tsp Indian curry powder
  • 2 tsp smoked paprika powder (sweet)
  • 1 tsp freshly ground white pepper
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp mustard powder
  • ½ tsp ground nutmeg
  • ½ tsp granulated garlic
  • 2 tsp celery salt
  • 3 tsp dark brown caster sugar

PREPARATION IN ADVANCE

  1. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid,  to a temperature of 180°C.
  2. Meanwhile, for the vegetables, cut the bell peppers in half and remove the stems and seeds. Cut the flesh of the bell peppers and the courgette into chunks. Peel and chop the shallots and garlic into coarse pieces. Cut the sprigs of thyme in half. Mix these ingredients with the sunflower oil and put them to the side.
  3. Remove the chicken from the refrigerator. Cut the lemon in quarters and cut every quarter in 4 pieces. Coarsely chop the lemon grass. Peel and coarsely chop the garlic. Cut the bunch of coriander coarsely. Mix the cut ingredients and fill the cavity of the chicken.
  4. Mix all ingredients for the rub together. Carefully lift the skin away from the chicken meat by sliding your finger between the skin and the meat and moving them from left to right. Spread some of the rub between the skin and the meat and rub it in well. Rub the chicken skin with the sunflower oil and sprinkle the outside of the skin with the rub as well.

PREPARATION

  1. Drink a third of the can of wheat beer and place the can on the grid (or pour the beer, before warming it, into the Ceramic Poultry Roaster, if you do not have the special holder for the Beer Can Chicken, this has a similar effect). Close the lid of the EGG and heat for approx. 20 minutes, until steam rises from the can.
  2. Carefully place the can in a beer can holder (if you are using this) and place the chicken across the holder of the Ceramic Poultry Roaster. Place this in the Cast Iron Skillet (Small) and divide the vegetables around it. Place the skillet on the grid, and insert the pin of the Dual Probe Remote Thermometer into the femur of the chicken, making sure you do not hit the bone. Close the lid of the EGG and set the core temperature to 72 °C. Let the chicken cook until this temperature has been reached.
  3. Remove the skillet with the Beer Can Chicken from the Big Green Egg when the set core temperature is reached and sprinkle the vegetables with salt to taste.

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