I know it’s winter and braaiing has taken a backseat in our cooking endeavors, but this is one braai recipe that has to be shared and can be enjoyed all year round. The technique used in this recipe is brilliant as it guarantees tender, juicy, succulent chicken every time. The beer reacts with the chicken making the skin nice and crispy while the meat remains juicy.
1 whole chicken (1.8 – 2 kg)
I can of beer
2 or 3 cloves garlic, sliced or crushed
loads of fresh rosemary, chopped as well as whole sprigs
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon lemon zest
juice of 1 lemon
salt and pepper
Get your braai ready – using a weber is best. Make sure the coals aren’t too hot when you place the chicken on the grill.
Combine garlic, chopped rosemary, olive oil, thyme, red pepper flakes, paprika, lemon zest and lemon juice in a mixing bowl.
Remove giblets from the chicken. Using hands, massage the chicken with the herb mixture, inside and out. Season with salt and pepper. Stuff the cavity with extra rosemary if you like. Open can of beer and drink or discard half of it.
Place the can of beer on the weber and pop the whole chicken on top of it. Cook for about an hour to an hour and a half or until golden brown.
Let the chicken rest for 5 to 10 minutes before carving. Tuck in and enjoy!
Tip: Before getting started, make sure that the can of beer fits inside the chicken. You don’t want to fight with this issue over a live fire.
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