By Mandy Chicken
August 18, 2018
A popular South African favourite, best served warm with your choice of sides.
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 1.5kg to 2kg
2 teaspoons vegetable oil
1 can (475ml) beer (tall boy)
1In a small bowl combine the rub ingredients.
2Remove and discard the neck, giblets, and any excess fat from the chicken.
3Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
4Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
5Open the beer can and pour off half of the beer.
6Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright.
7Carefully balance the bird on its two legs and the can.
8Grill over indirect medium heat (180°C to 230°C) until the juices run clear and the internal temperature reaches 75°C in the breast and 80°C in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.
9Keep the lid closed as often as possible during grilling.
10Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot.
11Let the chicken rest for about 10 minutes before lifting it from the can.
12Discard the beer.
13Cut the chicken into serving pieces.
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