When cooking chicken in a can of beer, it is important that the can is only half full of liquid so that when it boils on grilled, beer did not overflow and did not burn. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1.8 kg.) Whole
- 2 tbsp. l vegetable oil
- 2 tbsp. l salt
- 1 tsp black pepper
- 3 tbsp. l your favorite spice mix
- 1 can of beer
Recipes with similar ingredients: chicken, light, dry beer marinade
Recipe preparation:
- In the chicken, remove the neck and entrails and discard. Rinse the carcass outside and inside and pat dry with a paper towel. Lightly grate chicken first butter, and then outside and inside with salt, pepper and a mixture of spices for grilled chicken.
- Open a can of beer and take a few sips (sips must be large so that half the beer remains in the can). Place the beer can on a hard surface. Taking in each hand chicken drumstick, put it with the hole down on the jar. Move grill the chicken on a jar and center it on the wire rack so that she rested on two legs and a jar.
- Cook chicken over moderately high indirect heat (i.e., under the bird should not be a source of heat), covering the grill with a lid, approximately 1 and 1/4 hours, or until the internal temperature reaches 75 ° C in the thigh and 80 ° C in the lower leg. Readiness can also determine by piercing the shin with a sharp knife: if the chicken is ready, then the juice flowing from the puncture will be transparent. Get the chicken from the grill and let stand for 10 minutes, then you can chop.
