A tender and juicy chicken is the perfect excuse for a braai if you ask us! This Succulent Beer Bird cooked on the braai leaves you with the most tender and moist chicken every time.
What is a Beer Bird?
A Beer Bird is a specific grid consisting of a metal stand and a can holder. The purpose of the can holder is to hold a can of beer, in which the cavity of the chicken is placed. In this way, a Beer Bird is also the cooking style of chicken on the braai. If you don’t have the stand, you can also cook the chicken in the oven, just make sure that the beer can is sitting in the cavity of the chicken and the chicken is standing up with legs on either side of the can.
The Secret
A Beer Bird is a great way to cook tender chicken and is a favourite for the braaimasters! So, what is all the fuss, you ask? When the chicken cavity is placed over the can of beer, and covered over the braai, the beer heats up and steams the inside of the chicken, leaving you with 2 perfect things- succulence and flavour! The steam from the beer creates a moist and tender chicken, while the flavour of the beer infuses into the chicken! So, make sure to choose a beer that you love the flavour of and that you would drink on its own.
Serve the Beer Bird with some beer of your choice (of course), and some equally succulent side dishes such as a potato salad, a homemade coleslaw, and don’t forget some tender and crispy garlic bread.
Beer Bird Chicken
Ingredients
- 1 whole chicken
- 1 can beer
- ¼ cup coarse salt
- ¼ cup dark brown sugar
- ¼ cup sweet paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp cooking oil
Instructions
For the Preparation:
- Ensure you have an adequate stock of your favourite beer.
- Open a can and quench your thirst.
- Remove 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 another 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 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.)
- Once the oven is closed or you have put the lid on your grill, crack open another beer, sit back and wait for the juiciest, most tender and flavourful chicken you will ever taste.
For the Cooking:
- 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 1 ¾ hours or until the internal temperature registers 165° degrees F (73°C) in the breast area and 180°F (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!
A tender and juicy chicken is the perfect excuse for a braai if you ask us! This Succulent Beer Bird cooked on the braai leaves you with the most tender and moist chicken every time.
What is a Beer Bird?
A Beer Bird is a specific grid consisting of a metal stand and a can holder. The purpose of the can holder is to hold a can of beer, in which the cavity of the chicken is placed. In this way, a Beer Bird is also the cooking style of chicken on the braai. If you don’t have the stand, you can also cook the chicken in the oven, just make sure that the beer can is sitting in the cavity of the chicken and the chicken is standing up with legs on either side of the can.
The Secret
A Beer Bird is a great way to cook tender chicken and is a favourite for the braaimasters! So, what is all the fuss, you ask? When the chicken cavity is placed over the can of beer, and covered over the braai, the beer heats up and steams the inside of the chicken, leaving you with 2 perfect things- succulence and flavour! The steam from the beer creates a moist and tender chicken, while the flavour of the beer infuses into the chicken! So, make sure to choose a beer that you love the flavour of and that you would drink on its own.
Serve the Beer Bird with some beer of your choice (of course), and some equally succulent side dishes such as a potato salad, a homemade coleslaw, and don’t forget some tender and crispy garlic bread.
Beer Bird Chicken
Ingredients
- 1 whole chicken
- 1 can beer
- ¼ cup coarse salt
- ¼ cup dark brown sugar
- ¼ cup sweet paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp cooking oil
Instructions
For the Preparation:
- Ensure you have an adequate stock of your favourite beer.
- Open a can and quench your thirst.
- Remove 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 another 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 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.)
- Once the oven is closed or you have put the lid on your grill, crack open another beer, sit back and wait for the juiciest, most tender and flavourful chicken you will ever taste.
For the Cooking:
- 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 1 ¾ hours or until the internal temperature registers 165° degrees F (73°C) in the breast area and 180°F (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!