So, fun back-story...right before I got to handle raw chicken for this recipe, I noticed what I thought was a small piece of plastic wrap on my kitchen floor. I went to grab it, and it turned out the be a piece of broken glass, which got embedded in the pad of my thumb, sticking out at a perpendicular angle. I just stared at it for a few seconds, having the Stewie Griffin reaction (http://www.youtube.com/watch?v=0shyf02ki5Y) and then fought off the Niles Crane reaction (http://youtu.be/6mWiPaQ872c?t=1m45s), and ultimately resolved the situation with some hydrogen peroxide and band-aids. For some reason, it made me feel like those people on Chopped and Top Chef who cut themselves, and then just throw on a plastic glove and keep going. I didn't get blood on the chicken, and to my knowledge I didn't get raw chicken-juice in my wound, so...take that, glass!
Anyway, the concept of beer-can chicken has always intrigued me. Basically, it involves shoving an open can of beer up a chicken's butt, and then grilling it. The beer heats up during the cooking process and makes the chicken super moist and flavorful. Even though I don't own a grill, I wasn't about to let that stop me. So I adapted a Guy Fieri recipe that cooks the chicken in the oven. I made it for a potluck, and it turned out pretty well. I served it with Adam Richman's knock-off Brasa sauce. Enjoy!
Oven-Baked Beer-Can Chicken
Adapted from Guy Fieri (http://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html)
Ingredients
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer - I used a PBR tallboy, which is 16 ounces
Directions
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large roasting pan.
Place chicken in the oven for 15 minutes and then lower temperature to 325 degrees F and cook for another 1 hour and 20 minutes, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer - I used a PBR tallboy, which is 16 ounces
Directions
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large roasting pan.
Place chicken in the oven for 15 minutes and then lower temperature to 325 degrees F and cook for another 1 hour and 20 minutes, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
We used a "team lift" system, in which I speared the chicken on two sides with a meat-fork and a knife, lifted it up, and my friend used a wad of paper towels to grab the hot beer can and pull it out of the chicken. I considered offering a monetary reward for anyone willing to drink the hot beer/chicken drippings/smashed garlic cocktail, but I didn't think I would have any takers...
Knock-Off Brasa Sauce
Adapted from Adam Richman (http://www.foodandwine.com/recipes/creamy-cilantro-lime-sauce)
Makes about 1 cup
Ingredients
- 1 large jalapeño, seeded and coarsely chopped
- 1 large garlic clove, smashed
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced white onion
- 2 teaspoons fresh lime juice
- 2 tablespoons water
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped cilantro
- Salt
In a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve. The sauce can be refrigerated for up to 3 days.
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