SPICY BEER CHICKEN
Portions : 4 - Preparation : 5 minutes - Marinade : 15 minutes - Cooking time : 45 to 90 minutes
Ingredients
- 1 Québec chicken (1.5 to 2kg)
- 5 ml (1 teaspoon) garlic powder
- 5 ml (1 tsp.) onion powder
- 2 lemons, juice and zest
- 2 limes, juice and zest
- 60 ml (4 tbsp.) honey
- 1 bottle Rickard's white beer
- 5 ml (1 tsp.) salt
- 5 ml (1 tsp.) ground pepper
- 15 ml (1 tbsp) mustard
Preparation
- Preheat BBQ to maximum.
- In a bowl, mix garlic powder, onion powder, lemon and lime zest and juice, honey and beer. Reserve this marinade in a bag.
- Using the tip of a knife, prick the chicken in several places.
- Place the whole chicken in the marinade bag to coat, then leave to marinate for 15 minutes.
For cooking without a chicken rack: remove the chicken from the bag and pour the marinade into a bowl. Place the chicken on the BBQ grill and close the burner underneath. Close the BBQ lid and set the temperature to around 180-190°C (350-375°F). Cook for 1 to 1 hour 30 minutes. During cooking, brush the chicken with marinade two or three times. Do not brush the chicken just before serving, as the marinade needs to cook since it has been in contact with the raw chicken.
For cooking with a chicken holder (beer-can style): remove the chicken from the bag and pour the marinade into the cavity provided for the sauce. Arrange the chicken on the rack and place on the BBQ grill. Close the BBQ lid and set the temperature to around 180-190°C (350-375°F). Cook for about 45 minutes, or until the chicken reaches 85°C (185°F) in the thickest part of the thigh.
