There are somethings that South African’s absolutely love. Beer, food, braais, sport, friends, family and more food.
We know all of these things work well together, in fact some may not be right without the other.
For #InternationalCreativityMonth, we thought we’d give you an idea on how to combine a few of those beloveds to create a new tradition. It’s one you won’t regret.
Since almost everyone in South Africa has a braai or knows someone who does, we decided to choose a recipe that involves just that.
Weber have created a recipe for the perfect Beer Can Chicken, so we thought why not combine the best beer and the best braai for the best meal yet.
See the recipe below:
1:15 to 1:30 h
1 teaspoon mustard powder
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed
2 teaspoons vegetable oil
1 can beer
In a small bowl combine the rub ingredients.
Lightly brush the chicken all over with the oil and seasons, inside and outside.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Open the beer can and pour out half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70° to 74°C in the thickest part of the thigh (not touching the bone). This should take 1¼ to 1½ hours.
Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken, and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces. Serve warm.
If you’re looking for a much simpler recipe, remove all the spices besides the seasonings (salt & pepper) and follow the exact same method as above.
If you’re wondering which of our beers are canned, so you can stuff your bird appropriately, see below:
- Castle Lite
- Castle Lager
- Black Label
- Hansa Pilsner
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