Beer bird chicken

Beer bird chicken: Succulent and oh-so-tasty! Image: Beerbird Facebook Page

Beer bird chicken – The ultimate recipe to try

For the juiciest, most succulent chicken you have ever tasted, try this beer bird chicken recipe.

Beer bird chicken

Beer bird chicken: Succulent and oh-so-tasty! Image: Beerbird Facebook Page

Have you ever tried beer bird chicken? If not, then you are in for a real treat. And you will be surprised at how easy it is to prepare.

If you have never heard of a beer bird, it is simply a metal stand that can hold a chicken upright with a place holder for a can of beer. You may wonder why does it need a placeholder for a can of beer? Well, the can of beer, goes into the chicken and therefore cooks it from the inside out.

You will be delighted when you take the first bite of beer bird chicken. It is succulent, juicy and oozing flavour. If you want to get the skin sticky and crispy, make sure you have a can of Coca-Cola handy. While the chicken is cooking to perfection, slowly pour the can of Coca-Cola over the chicken. This will make the skin of the chicken become crispy and almost caramelised.

If you do not have a beer bird, you can also prepare your chicken this way in the oven. Just place it on a baking tray before inserting it into the oven. And make yourself ready for the softest, most indulgent chicken you have ever tasted.

Beer bird chicken recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 whole chicken

  • 1 can beer

  • ¼ cup coarse salt

  • ¼ cup dark brown sugar

  • ¼ cup sweet paprika

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons cooking oil

Method

  • Remove the neck, giblets and excess fat from the chicken and discard. Rinse the chicken inside and out and pat dry with paper towels.
  • Put the salt, brown sugar, paprika and pepper in a small bowl and stir to mix.
  • Rub the chicken lightly with a thin layer of cooking oil both inside and out.
  • Sprinkle your braai mix over the chicken and dry rub to ensure an even covering of the spice.
  • Open a beer can and take several gulps (make them small gulps so that the can is still two thirds full).
    Place beer can on a solid surface.
  • Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
  • Transfer the bird-on-a-can to your Beerbird™ grill and place it in the centre of your grill or in your oven. (If you are using an oven, don’t forget to place a drip tray under the chicken.)
  • Place in the oven or put the lid on your grill. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1¾ hours or until the internal temperature registers 73 °C in the breast area and 82° C in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
  • Remove from the grill or oven and let rest for 10 minutes before carving. Enjoy with more beer!

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