Sweet + Spicy Beer Can Chicken with Jalapeno Beer Gravy
Beer can chicken has been something people have been cooking for years, so this is definitely not a new feat at all. It is rather comical to see that chicken propped up on top of can of beer. Although, I’m sure he’s not finding it funny at all!
I’ve actually never attempted beer can chicken until a month ago when I had a few friends over. I made the mistake of buying those huge tall cans, instead of the normal sized cans and things did not go as planned. Trust me, bigger in this case, is not better! While trying to remove the chicken from the oven, the bird tipped over and beer spilled into every crevice of the oven and out through the front of the door onto the floor. Apparently I forgot all those years of schooling when we learned about gravity. A big bird sitting on a tall, but skinny can does not equal success.
When I finally made the recipe again, I made sure to lower that center of gravity, going for a normal size can of beer. I prefer a basic Bud light… especially since that’s really the only beer I will drink. Sorry, but I pledge my allegiance to wine.
There’s some fantastic flavors going on in the chicken. I think the next time I make this recipe, I’m going to try brining the bird in the seasonings and beer. I’ve been doing some research and they recommend this as an even better way to make beer can chicken. But brining does take extra planning ahead, so if you don’t have that kind of time, this is the way to go! Enjoy!
- 1 whole free-range chicken, about 5 lbs
- Olive Oil
- Salt and pepper
- 2 cans of beer
- 1 lime, thinly sliced
- 1 red jalapano, or green if red is not available, thinly sliced
- 1/4 cup cilantro, chopped
- 1 spring onion, thinly sliced
- 3 tablespoons flour
- 1/2 cup chicken stock, plus extra if needed
- 2 tablespoons brown sugar
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 tsp fennel seeds
- 1 tsp ground cumin
- 1/2 teaspoon onion powder
- 1-2 dried red chilies
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/3 cup loosely packed cilantro leaves
- 4 tbsp unsalted butter, at room temperature
- 1. Preheat oven to 425 degrees.
- 2. Remove the chicken from the fridge, wash in cold water then pat dry with paper towels. Set aside and allow to come to room temperature.
- In a food processor, combine the brown sugar, smoked paprika, fennel seeds, ground cumin, onion powder red chilies, salt and pepper. Process until finely ground. Set aside 2/3rd of the dry mixture.
- 3. To the remaining dry mixture, add in garlic cloves, cilantro leaves and butter. Process until smooth.
- 4. Scoop compound butter mixture into a shallow bowl and cover in plastic wrap. Allow to chill until slightly hard. (This can be done a day in advance and chilled until hard.)
- 5. Salt and pepper the inside of the chicken. Gently lift the skin of the chicken and rub the chilled butter all over the breast and thighs. Push it into the skin as far as it can go. Slide the lime slices under the skin so it fits in one layer. Rub olive oil over the surface of the chicken and rub the remaining spice rub into the skin.
- 6. Pour out 1/2 of the beer from the can into the bottom of a heavy skillet. Place the beer can into the center of the skillet.
- 7. Gently place the chicken on top of the can of beer. Put the chicken in the oven and cook for 1 hour 10 minutes. Baste chicken with the juices half way between cooking. Chicken is finished when your meat thermometer, stuck into the thigh of the bird, reaches 160 degrees.
- 8. Pull the chicken from the oven. Using tongs, carefully wiggling to get loose, remove the chicken from the beer can. The chicken will stick to the can, so please be VERY CAREFUL!!
- 9. Allow the chicken to rest for 20 minutes, lightly covered in foil.
- 10. In the same skillet, with juices, place back on the stove top on medium heat. Add 1 cup beer from the second can and 1/2 cup chicken stock, scraping the brown bits from the bottom of the pan. Add in the jalapeno slices and 1/2 spring onion slices and continue to stir.
- 11. In a small bowl add flour and a small portion (3 tablespoons) of the liquid from the pan and stir until smooth. Pour this mixture into the pan and whisk to combine. Continue cooking and stirring frequently until mixture thickens. About 8 minutes. If gravy becomes too thick add more chicken stock until desired thicken is reached. Season with salt, pepper and 3 tbsp chopped cilantro. Pour into a gravy bowl to serve.
- 12. Remove foil from chicken, slice the chicken into pieces and top with remaining chopped cilantro and spring onions. Serve with the gravy.