This weekend we bought a Char-Broil grill. It has an infrared cooking system which helps prevent flare-ups , you get more even cooking temperatures and the food is juicer… all while using less fuel than traditional gas grills. We’ve done our share of research and enjoyed many bbqs cooked to perfection on this grill at our friends’ place before choosing this grill. So Sunday afternoon we cooked a DELICIOUS beer roasted chicken and some roasted peppers on the new grill. Now the recipe for the beer-in-the-butt chicken : ))… the one for the roasted peppers salad I made coming soon.
Time: 135 min, Prep: 15 min. Cook: 120 min.
Servings: 6
Ingredients:
- 1 whole chicken
- 1 can of beer
- 2-3 springs of fresh rosemary
- 2 tsp minced garlic + 2-3 cloves garlic
- 2 tsp minced onion
- 60 g butter
- 1 Tbsp paprika
- Salt and pepper
Directions:
Remove and discard any excess fat from the chicken. Sprinkle salt generously over the chicken and inside the cavity, cover with a plastic wrap and refrigerate for 1-2 hours.
Empty ½ of the can of beer into a glass. Make 2 more holes in the top of the can using a knife or can opener.
Place 2-3 cloves of garlic and the rosemary springs in the beer can. Place the beer can on your roasting pan.
Mince the garlic and onion. In a small bowl mix the garlic, onion and butter. Rinse the chicken with cold water inside and out. Pat the chicken dry with paper towels. Rub the outside of the skin and the cavity with the mixture and tuck some under the bird’s skin as well. Season it with some freshly ground pepper and paprika.
Place the chicken cavity over the beer can. Add the leftover beer and 1-2 glasses of water in the pan of the roaster and if desired, more garlic and rosemary.
For a light smoked flavour add some wood chips (after soaking them for 30 minutes) to a smoker box and place it on the grill.
When the wood chips begin to smoke, transfer the chicken on the grill and cook it keeping the lid closed. Cook the bird for about 2 hours or until the breast meat has reached an internal temperature of 170°C.
We served it with a cucumber-tomato salad… with cucumbers from our garden (had to mention that :D).
