Drunken Chicken

Ingredients for 2 servings:

• 1 chicken for grilling
• 2 tbsp spice mix, rub mix (in my recipes)
• 1 can of beer, 0.33 L
• Garlic or Tabasco to taste
• 1 onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with the dry rub a highlight from the grill

Wash the grilled chicken inside and out with cold water and carefully pat dry with kitchen paper. Rub the chicken inside and out with as much or as little dry spice mix (rub) as you like (I like to use a lot), gently rubbing the mixture under the skin. Until then, you can prepare the chicken quite well – it doesn’t hurt if the spice mix has a chance to soak in a little. The spice mix is ​​the highlight, and the unique flavor is worth the effort of preparing it. Open the beer can and take a small sip. If desired, add a peeled garlic clove, a few dashes of Tabasco sauce, or other spices to the beer can. If necessary, poke a few more holes in the can lid. Place the chicken over the can. If you can’t get a 0.33-liter can, you’ll need a special chicken holder for the grill, which you can then fill with beer and the spices. With a larger can, the whole thing quickly becomes too wobbly and, on top of that, too high – the lid might not close properly. Close the top opening of the chicken with the peeled onion and secure it with a wooden skewer. Soak the skewer in a little water beforehand so it doesn’t burn (as quickly). Grill the chicken indirectly on the beer can at 150-180°C with the lid closed for 1.5-2 hours. As the beer gradually evaporates, the meat becomes exceptionally tender, juicy, and flavorful. Alternatively, you can also cook this dish in the oven (180°C, fan-assisted). However, that’s only half as fun and not quite as tasty. Note from Chefkoch.de: In response to inquiries from concerned consumers about whether the beer cans are even suitable for this use, the North Rhine-Westphalia Consumer Protection Agency has asked the Federal Institute for Risk Assessment (BfR) to conduct a corresponding test. The result: The institute strongly advises against this type of preparation – the high temperatures, fat, and alcohol vapors can cause printing inks and can varnish to dissolve and decompose, leaching into the food: “It can be assumed that the heat from grilling and frying releases harmful substances from the printed exterior and the coated interior of the beer can, which then migrate into the chicken meat.” The conclusion: Those who would rather avoid the questionable “flavor” of inks and varnish should prepare “beer butt chicken” or other variations of “drunken chicken” using a special chicken roaster with a liquid container.