I had often seen this done and wasn’t really sure if it was a temporary culinary gimmick or potentially the most delicious BBQ chicken you could make – turns out, it’s a big winner!
The beer doesn’t exactly add a particular flavour as such but acts more as a stand to ensure a completely even cook throughout the whole chicken as well as creates a steam trap for inside the chicken to keep the meat super tender and moist.
The Charcoal Salt creates the most delicious crispy skin on the outside with a subtle charcoal flavour and the addition of the smoke powder amplifies this as well as tasting like an authentic charcoal chicken that’s come straight from the smoker!
Directions
Remove the chicken from the fridge at least 30 minutes before cooking to allow it to come to room temperature – this ensures an even cook and tender meat.
Preheat your BBQ to high and prepare for indirect grilling. – To do this, place a foil drip tray in the middle of the coal area, then carefully pour half of the coals on one side of the pan, and half on the other.
In a small bowl, combine the Charcoal Salt and Smoke Powder. Rinse the chicken well inside and out and then pat dry. Rub all over with olive oil then the spice rub, ensuring the entire outside of the chicken is well coated.
Place the 1/2 full beer can on a baking tray and place the chicken on top of the can, using the drumsticks as a support on the surface of the tray. Place the chicken in the centre of the BBQ and place the lid on – cook for 60-80 minutes, or until the internal temperature reaches 75 degrees Celsius – if you don’t have a meat thermometer, simply poke the area between the drumstick and the body and if the juices run clear, it’s ready; if you’re still not sure, just make in incision.
Once cooked, remove the chicken from the BBQ and gently take it off the can and set aside for resting for at least 15 minutes. Once rested, slice up, serve and enjoy!
