Not sure where this recipe originated from, some say New Zealand some say Australia and both side are equally adamant is was them: All I can say is: it is a revelation. The chicken is surprisingly moist, and infused with the favour of the beer, herbs ,and lemon. My choice of wheat beer is Hoegaarden, but, in the words of Ben O’ Donoghue do open the can before inserting in the chicken, else you might find there’s not much chicken left, after the can explodes!!
Ingredients
1.8kg Chicken
2 tablespoon of Cimichurri see recipe
375ml. Wheat beer
1 lemon cut into quarters
2 sprigs of Rosemary
Method
Remove any fat from the neck end and the cavity. Fold the wings tips in so they don’t hang out.
Rub the Chimichurri inside the chicken and under the skin. Leave to rest while you prepare your Barbecue. Set up the Barbecue for indirect cooking, placing a foil tray under the grill.
Open the can of beer and take a good sip. Push the lemon quarters and the rosemary inside the tin.
Push the can open end first into the cavity. The idea is to balance the chicken so that it stands over the grill without falling over. I have actually seen stand for this very purpose on Amazon.
Cooke covered for one hour and 30 minutes.
The Chicken is done when the juices run clear when an incision is made into the thickest part of the bird;
Allow to rest before serving, SPANISH POTATOES go well with this;
Original recipe Ben O’ Donughue Outdoor
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