Beer-Steamed Chicken on the Grill

Takes 90 minutes | Serves 4 |

Ingredients

1200 g chicken
500 ml beer
0.5 onion
3 cloves garlic
3 tbsp rub-a-dub spice blend
5 tbsp paprika powder
2 tbsp salt
2 tbsp brown sugar
2 tbsp chili powder
0.5 tbsp ground black pepper
0.5 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper

Steps

Preparation

• Place the chicken in a roasting pan. Rub it with the spice blend (both on the outside and a little inside).
• Open the beer can and drink/pour out half of the beer. Use a sharp knife to make a hole in the can, about 2 cm from the top. It's important that the can is open at the top, as an unopened can can explode. Use scissors to cut away the top of the can.
• Put onion, garlic, and spice blend into the remaining beer in the can.
• Place the chicken over the top of the beer can so that it 'sits' well on the can. Pull the chicken's legs forward so that it sits outside the can without tipping over. Place the chicken (with the can) on the cool part of the grill.
• Cover the grill, and let the chicken cook on low heat with indirect grilling for about 70-90 minutes. Check that the chicken is done by seeing if the leg has started to become movable. Alternatively: Make a hole in the chicken thigh and see if the juice that runs out is clear.
• Be careful when removing the chicken from the can. The can and the 'broth' are very hot!
• Let the chicken rest for 5 minutes before carving, but do not let it stand for too long, as it will become dry.

Rub-a-dub Spice Blend

• Use exact measurements. Mix all the ingredients well in a bowl and store in an airtight container. This grill spice is suitable for all types of meat.