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Home Crispy Beer Can Chicken met Babyaardappeltjes

Barbecue Summer Chicken Garden Weekend Impressive

Beer can chicken is one of those recipes that silences the table as soon as you bring it out. The chicken stands upright on a half-empty beer can and cooks over indirect heat until the skin is golden and crispy and the meat falls from the bone. For this you need a reliable barbecue that holds a steady temperature — that’s the secret to this recipe. The baby potatoes go straight into the barbecue too and pick up flavors of smoke, butter and herbs. You don’t need anything else.

x_ckl_recipe_markerCrispy Beer Can Chicken with Baby Potatoes Beer can chicken is the most impressive thing you can put on the barbecue. The chicken cooks slowly on a can of beer, becoming meltingly tender inside while getting a deliciously crispy skin. Add baby potatoes and you have a celebratory meal. How to make crispy beer can chicken with baby potatoes? Main course American 4 servings 20 min 10 min 2.5 hours

Mix the butter with the garlic, paprika, smoked paprika, thyme, salt and pepper until you have a smooth herb butter.
Pat the chicken dry with paper towels. Rub the chicken generously on the outside and under the skin with the herb butter. Let the chicken sit at room temperature for 30 minutes.
Set your barbecue for indirect heat at 180 degrees Celsius. On a kamado or ceramic grill do this by adjusting the vents so you get a stable temperature.
Open the beer can and pour out half of the beer. Place the can on a heatproof surface or a beer-can holder. Use a knife to make two extra holes near the top of the can for better steam circulation.
Carefully lower the chicken onto the beer can so it stands upright on the barbecue. The chicken should stand firmly — use the legs and the can as a tripod.
Toss the baby potatoes with olive oil, salt, pepper and rosemary. Put them in a cast-iron pan or roasting dish and place it next to the chicken on the barbecue.
Close the barbecue lid and let the chicken cook for 75 to 90 minutes. Check the potatoes halfway through and give the pan a shake.
Insert a probe thermometer into the thickest part of the chicken (the thigh, not the bone). The chicken is done at an internal temperature of 75 degrees Celsius.
Carefully lift the chicken off the can using tongs and sturdy oven gloves. Beware: the can and its juices are scalding hot. Place the chicken on a cutting board and let it rest for 10 minutes.
Carve the chicken at the table and serve with the crispy baby potatoes. A simple green salad or grilled vegetables complete the meal.

Barbecue Summer Chicken Garden Weekend Impressive 1 whole chicken (about 1.5 kg) 1 can of beer (330 ml), room temperature 60 g softened butter 3 cloves garlic, pressed 1 tsp paprika 1 tsp smoked paprika 1 tsp dried thyme 1 tsp salt 1/2 tsp black pepper 600 g baby potatoes 3 tbsp olive oil 2 sprigs fresh rosemary Salt and pepper to taste Barbecue with lid Meat thermometer Tongs Cast-iron pan or roasting dish Cutting board Mixing bowl Paper towels Oven gloves BBQ bbq BBQ Accessories bbq-accessories BBQ Supplies bbqen-1 BBQ Grill Plates & Grates bbq-grill-plates-grates Basic Culinary Danish Whisk - Balloon Whisk Cookinglife Garde Cookinglife Grill BBQ Aluminium Trays / BBQ Grill Tray - 32 x 26 cm - Reusable - 5 pieces Grill Fanatics BBQ Aluminium bakjes Hendi Oven gloves Fiberglass 30 cm - 2 Pieces Hendi ["Ovenwant"] Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Poffertjes on the BBQ foodies-poffertjes-op-de-bbq

Recipe

Crispy Beer Can Chicken with Baby Potatoes

Beer can chicken is the most impressive thing you can put on the barbecue. The chicken cooks slowly on a can of beer, becoming meltingly tender inside while getting a deliciously crispy skin. Add baby potatoes and you have a celebratory meal.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	2.5 hours

Equipment

Barbecue with lid
Meat thermometer
Tongs
Cast-iron pan or roasting dish
Cutting board
Mixing bowl
Paper towels
Oven gloves

Ingredients

1 whole chicken (about 1.5 kg)
1 can of beer (330 ml), room temperature
60 g softened butter
3 cloves garlic, pressed
1 tsp paprika
1 tsp smoked paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
600 g baby potatoes
3 tbsp olive oil
2 sprigs fresh rosemary
Salt and pepper to taste

How to make crispy beer can chicken with baby potatoes?

Mix the butter with the garlic, paprika, smoked paprika, thyme, salt and pepper until you have a smooth herb butter.
Pat the chicken dry with paper towels. Rub the chicken generously on the outside and under the skin with the herb butter. Let the chicken sit at room temperature for 30 minutes.
Set your barbecue for indirect heat at 180 degrees Celsius. On a kamado or ceramic grill do this by adjusting the vents so you get a stable temperature.
Open the beer can and pour out half of the beer. Place the can on a heatproof surface or a beer-can holder. Use a knife to make two extra holes near the top of the can for better steam circulation.
Carefully lower the chicken onto the beer can so it stands upright on the barbecue. The chicken should stand firmly — use the legs and the can as a tripod.
Toss the baby potatoes with olive oil, salt, pepper and rosemary. Put them in a cast-iron pan or roasting dish and place it next to the chicken on the barbecue.
Close the barbecue lid and let the chicken cook for 75 to 90 minutes. Check the potatoes halfway through and give the pan a shake.
Insert a probe thermometer into the thickest part of the chicken (the thigh, not the bone). The chicken is done at an internal temperature of 75 degrees Celsius.
Carefully lift the chicken off the can using tongs and sturdy oven gloves. Beware: the can and its juices are scalding hot. Place the chicken on a cutting board and let it rest for 10 minutes.
Carve the chicken at the table and serve with the crispy baby potatoes. A simple green salad or grilled vegetables complete the meal.

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The secret of beer can chicken is a steady temperature. The steam from the beer keeps the chicken moist from the inside while the exterior dries out nicely and becomes crispy. Choose a lighter, milder beer for a subtle flavor. A blonde beer or pilsner works well. Avoid heavy stouts or very hoppy beers as they can overpower the taste.

This recipe is as fun to make as it is to serve. Place the chicken upright on the table before carving — it always adds something to the atmosphere. Leftovers taste great the next day in a wrap with some yogurt sauce and fresh herbs. Nothing goes to waste.

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