Sunday, August 19, 2012

Ginger Beer Can Chicken with Chinese 5-Spice

I like to consider myself a woman of class. City sophisticated... I can pull that off right? A pair of heels and a cosmo, whilst throwing my head back in laughter at the city's trendiest hot spot. 

"Oh Charlotte and Miranda... Samantha made a sexy pun... how off-color." 

That was not my night tonight. Instead I hauled ass down three flights of stairs in my flip flops to unceremoniously shove a can of beer up the rear end of a chicken. And it was delicious. 

Now this is no frat house, so I did fancy it up a bit. Ginger beer, Chinese 5-spice, sesame oil and sriracha gave this flavorful flare.

Lovely spices included Chinese 5-spice, garlic, mustard, sesame seeds, coriander and sriracha salt. 

Once you've rinsed and dried the chicken, you'll need to get her good and sticky before the rub down (that sounds rather fratty doesn't it?). This is a combination of grapeseed oil, sesame oil and sriracha.

Spice 'er up with the dry rub. Don't forget her insides. Oooh baby.

Pick your favorite tall boy beer. Get 'er right in there. Instead of just beer, I've put together a mix of beer  and ginger beer. Whatever you choose, just make sure it has flavor. The can allows for 360-degree cooking, while providing moisture and flavor.

Before you know it you'll go from this... to this.

 Spices provide color and crust.

Some may think this is an inelegant preparation, but the gorgeous color, juicy meat and crispy skin are tough to argue with. No sequins or pumps required.

Ginger Beer Can Chicken with Chinese 5-Spice
1 whole chicken, 4 to 5 lbs
1 tall boy beer (drink half first)
1 ginger beer (drink half of that too)

For dry rub
1 teaspoon dry mustard
1 tablespoon Chinese 5-spice powder
1 teaspoon dried garlic
1/2 teaspoon coriander
1/2 teaspoon sriracha salt
1/2 teaspoon black pepper

For sauce
1 tablespoon grapeseed oil
1 teaspoon sesame oil
1 teaspoon sriracha

Rinse chicken with cold water inside and out. Pat down and completely dry chicken. Combine sauce ingredients and brush all over chicken, including insides. Combine dry rub ingredients and season outside and inside of chicken. 

Combine ginger beer and beer in can, but be sure it is only 3/4 full. Hold chicken upright and place the cavity over beer can. If you prepare this regularly, it's helpful to buy a can holding contraption (ours was a gift), but the can will work just fine. Transfer the chicken to the grill, being careful to keep the can upright. 

Grill over indirect medium heat until the juices run clear, about 90 minutes. Use great care removing chicken from grill, since the can will be full of VERY hot liquid. Large tongs are particularly helpful, but it's much easier with two people. 

Let chicken rest for 10 minutes before lifting it from the can. Discard the beer and carve chicken. 

1 comment:

  1. The Srirachi is a nice touch, we'll try it this weekend. Where DID you get that apron!?:)


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