This interesting way of baking chicken allows you to hold the carcass vertically so that it is evenly baked from all sides and her skin was beautifully browned. Chicken is planted on aluminum a beer can and is grilled in an indirect heat zone. But this just a way to keep the chicken upright because the beer contained in the can is unlikely to steal the meat and give it its taste. But the chicken becomes really tasty after pre-marinated in beer brine with brown salt sugar, orange juice and cardamom. Thanks to him chicken the meat is very juicy and acquires a pleasant malt taste and aroma. Share with friends: 
Time: 4 hours. Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brine
- 1 can of 0.33 liters beer (preferably lager or pale ale)
- 0.5 tbsp. brown sugar
- 0.5 tbsp. coarse salt
- 2 wide strips of orange zest (peeled peeled)
- 1/4 Art. freshly squeezed orange juice
- 3 boxes of cardamom
Hen
- 1 roast chicken weighing 1.8-2.2 kg., Gutted
- 1 tbsp. l olive oil
- 4 garlic cloves squeezed
- 1 tbsp. l brown sugar
- 1 tbsp. l ground coriander
- 2 tsp ground zira
- 1 tsp paprika
- 1/4 tsp ground allspice
- 1 can of 0.33 liters beer (preferably lager or pale ale), room temperature
Recipes with similar ingredients: light beer, brown sugar, Oranges, cardamom, chicken, garlic, coriander, cumin, paprika, allspice
Recipe preparation:
- Prepare the brine: In a bowl, mix beer, brown sugar, salt, orange zest, orange juice and boxes cardamom; mix to dissolve sugar and salt.
- Put the chicken in a 4 L plastic bag. with ziplock and add the pickle; seal the bag and refrigerate for 2 hours.
- Preheat the grill: For charcoal grill: put in the grill 1.3-1.8 kg. coal in briquettes, set fire to and let the coal burn out. For gas grill: preheat to high heat.
- Cook the chicken: Remove the chicken from the brine and dry; set the zest of orange and cardamom. Rub all surface of chicken with olive oil. Lift your skin with your fingers on breast and legs and grate under the skin and on its surface with 1 clove garlic. Mix brown sugar, coriander, zira, paprika, allspice, 1.5 tsp. salt and a little pepper; rub with a mixture chicken over the entire surface, under the skin and inside the carcass.
- Pour half of the remaining can of beer into a disposable tray 20 cm. Add the orange zest. 3-4 with a knife holes in the upper half of the beer can. Put in a jar the remaining 3 crushed cloves of garlic and set aside cardamom.
- If cooking on a charcoal grill, fold the coals into two heaps on both sides of the grill, place a beer tray between them and Install the grill on top.
- If cooking on a gas grill, reduce heat to medium heat on one side and turn off the burner on the other; place the pallet under the grill on the cold side.
- Put the chicken on the beer can by inserting it into the cavity of the carcass, so that 2.5 cm cans are visible from below. Set on grill grids above the pallet so that the chicken rests on a jar and legs, as on tripod. Cover the grill and cook until the chicken is lightly browned, and a thermometer inserted in the thickest part of the thigh will not show temperature 74 ° C. When using charcoal it will take about 1 hour 20 minutes; toss a handful of briquettes into each a bunch of coals every 30 minutes to maintain heat. Gas grilled it will take about 1 hour 5 minutes; gently turn the chicken another side in the middle of baking.
- Remove the chicken from the grill, discard the jar and lay the chicken on chopping board. Give her a rest 10 minutes before butchering.
