PREP TIME, 10 min. – COOKING TIME, 2:30 h – METHOD, Indirect
1 x 1.75kg chicken (giblets removed)
1 x small can of beer/lager/cider
Dash of olive oil
BBQ Seasoning or other spices of your choice
So grab yourself a chair and a good book to read while it cooks as this super easy recipe is perfect for your first use on the Bar-Be-Quick Smoker & Grill and is one of the easiest & best ways to make succulent chicken on the barbecue.
Set up the Bar-Be-Quick Smoke & Grill smoker as per the user guide.
Soak 2 cups of wood chips/chunks.
Rub the olive oil all over the chicken.
Using a spice grinder, grind your chosen spices all over the chicken and massage in.
Clean the outside of your beer/lager can thoroughly underwater.
Open your can and drink or pour away half of the liquid, adding some of your chosen spices into the can.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub, on ours we used paprika and chili flakes.
Open the beer can and pour off half of the beer.
Place the can on the grill with the chicken sitting upright on the can sitting on the cooking grate and cook for 2-2 1⁄2 hours adding wood chips on to the hot coals.
Grill over In-direct Medium heat, using a Digital Thermometer, until the internal temperature reaches 76ºC in the breast and 82ºC in the thickest part of the thigh.
After 1 1⁄2 hours, open the smoker door and re-fuel with 6-8 briquettes if required and add extra wood chips.
The chicken is cooked when the meat thermometer reaches 77°C in the thigh/breasts or the juices run clear. Once cooked, using two barbecue mitts remove the poultry roaster and put the chicken to one side to rest and cool for approx. 10 minutes.
The beer can will be very hot, make sure you support the can as you lift and twist the chicken off (use a gloved hand or tongs to assist).
The chicken will be very moist so you can either carve or just pull the chicken off the bones and place on a serving bowl.
PLUS: You can also use a kettle charcoal barbecue for this recipe. Set up using the roasting method. Simply add soaked wood chips to the hot coals and roast for approximately 1 1⁄2 hours or when the meat thermometer reaches 77°C in the thigh/breast.