Beer Can Chicken – Asian Style

One of the great things about beer can chicken is that you can take the basic principle – plop a chicken on top of a can, grill it over indirect heat, and get moist, delicious chicken – and add whatever flavors you want. So far, I’ve posted recipes for beer can chicken with Buffalo and Indian flavors (along with a great curry chicken salad recipe for leftovers), and I’m always looking for new themes.

This week, I cooked an Asian-style beer can chicken. I soaked it overnight in a homemade marinade with soy and ginger, then slow-cooked it on the grill. It was (as beer can chicken always is!) very juicy, and it really soaked up the awesome flavor of the marinade.

And, of course, I served it with my grilled fried rice. The timing works out perfectly. Just steam the rice while the chicken is grilling, then fry it over the grill while the chicken rests. Makes a great meal! (Yes, Mom, we got our veggies - started the meal with a side salad.)

Ingredients:

1 whole chicken, about 4.5 pounds

Marinade ingredients:

1/3 cup soy sauce
1/3 cup oil
1/3 cup brown sugar
2 tablespoons honey (Tip - Measuring honey is a pain. Just give the bottle a good squeeze for a couple seconds)
1 teaspoon sesame seeds
1 tablespoon ginger
3 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons red pepper flakes
1 teaspoon curry powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon pepper

Directions:

1.    In a large bowl, mix all marinade ingredients.
2.    Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.
3.    Add chicken to bowl and cover with marinade. Refrigerate overnight.
4.    When you’re ready to grill, fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other.
7.    Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan, opposite the coals. Use the legs and the can to form a tripod to hold the chicken upright, like so:

 
8.    Place the lid on the grill, with holes above the chicken. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy:

9.    Let chicken rest at least 10-15 minutes before carving.

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!

Triple Grilled Caesar Salad

This a great, refreshing salad for the summer – cool, crisp, and a hint of smoke. It combine three great grilled ingredients – grilled chicken, grilled homemade croutons, and grilled hearts of romaine lettuce, then topped with a fresh Caesar dressing a little shredded parmesan. Enjoy!

Serves 4.

Grilled Chicken

Ingredients:

-    4 boneless, skinless chicken breasts
-    About 1 tablespoon olive oil
-    Salt
-    Pepper
-    About 2 teaspoons each of Italian seasoning and red pepper flakes

Directions:

1.    Brush chicken with olive oil.
2.    Sprinkle with salt and pepper, then Italian seasoning and red pepper flakes.
3.    Grill for about 15 minutes, covered, turning once. Chicken is ready when the juices run clear.

Grilled Croutons

Ingredients:

-    ½ baguette, cut into slices about one-third of an inch thick
-    1 tablespoon olive oil
-    1 teaspoon Italian season

Directions:

1.    Stir Italian seasoning into olive oil.
2.    Brush both sides of each baguette slice with olive oil mixture.
3.    Grill slices over direct heat for about 3 minutes, turning once, until gold and crispy on each side.

Grilled romaine

Ingredients:

-    2 hearts of romaine, cut in half lengthwise
-    1 tablespoon olive oil

Directions:

1.    Brush lettuce with olive oil.
2.    Grill lettuce for about 2 minutes on each side. You want it to get a little crispy without wilting.

Caesar dressing

Ingredients:

-    4 cloves garlic, crushed
-    ½ cup olive oil
-    2 tablespoons mayonnaise
-    1 teaspoon lemon juice
-    1 tablespoon white vinegar
-    1 tablespoon Dijon mustard
-    About ½ teaspoon each salt and pepper

Directions:

1.    In a medium-sized mixing bowl, whisk together garlic, olive oil, mayo, lemon juice, vinegar and mustard.
2.    Add salt and pepper to taste.

Putting it all together:

1.    Roughly chop grilled lettuce and toss with dressing. Plate lettuce.
2.    Slice grilled chicken and place over lettuce.
3.    Top chicken and lettuce with croutons.
4.    Sprinkle with shredded parmesan and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!