SWEET & SPICY BEER CAN CHICKEN

SWEET & SPICY BEER CAN CHICKEN

YIELDS: 6 Servings PREP TIME: 20 mins COOK TIME: 1 hr 25 mins  TOTAL TIME: 1 hr 25 mins 
3 cans Japanese beer such as Sapporo, Kirin Ichinban, or Asahi
1 stick cold, unsalted butter, cut into cubes
(3) 2 1/2-3 lb chickens
1 lemon, quartered
rind from 2 oranges, cut into 1/2" thick slices
1 cup dry rub (recipe below)
2 cups orange-hoisin glaze (recipe below)
Dry Rub
1 cup chili powder
½ cup brown sugar
2 tbsp cinnamon
2 tbsp celery salt
2 tbsp Chinese 5-spice
2 tbsp coriander
2 tbsp oregano
1 tbsp yellow curry powder
1 tbsp red chili flakes
1 tbsp nutmeg
1 tbsp garlic powder
kosher salt and black pepper to taste
Orange-Hoisin Glaze
2 cups orange juice
1 cup brown sugar
½ cup (1 stick) unsalted butter, cubed
10 oz hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced
1 orange, rind removed and juiced
1 lemon, rind removed and juiced
1 lime, rind removed and juiced
1 thumb sized piece of ginger, peeled and sliced
1 stalk lemongrass, sliced in half horizontally and bruised with the back of a knife
1 jalapeño, sliced
Tools
Saucepan
Medium bowl
Grill 
Large foil roasting pan 
Foil 
4 Ceramic Beer Cans
Kitchen shears

Instant read thermometer

  1. Combine all ingredients for the rub in a medium bowl and mix well.
  2. Combine the butter and brown sugar in a saucepan over medium-high heat. Cook, stirring often, until the butter has melted.
  3. Add the orange juice, hoisin, garlic, onion, orange, lemon, and lime rind and juice, lemongrass, jalapeño, and ginger.
  4. Bring to a boil then reduce heat and simmer for 20 minutes.
  5. Remove from heat and set aside.
  6. Preheat grill or smoker to 300°F.
  7. Pour half of each beer into a large roasting pan then set the cans upright inside of the pan.
  8. In a medium bowl, mix together the cubed butter and dry rub. 
  9. Rinse the chickens and pat dry. Rub each chicken generously with the seasoned butter, making sure to get under the skin.
  10. Place one lemon quarter inside of each chicken then place the chickens on the beer cans.
  11. Add the orange peels to the pan and roast for 1 hour.
  12. After 1 hour, remove the pan from the grill and generously ladle the orange-hoisin glaze over the chickens. Return to the grill and continue cooking until the glaze has caramelized to a dark golden brown, about 25 minutes. The internal temperature of the thigh should read 160°F.
  13. Remove from the grill, tent with foil, and let rest for 15 minutes.
  14. Cut out the backbone of each chicken and cut the breast down the center. Serve and enjoy!

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