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@official_krubapp
Poultry
2h
0.0/5
Le poulet à la canette de bière est un classique du barbecue, garantissant une viande juteuse avec une peau croustillante et savoureuse. La bière cuit le poulet à la vapeur de l'intérieur, le rendant tendre et plein de saveurs. Cette recette utilise un mélange d'épices parfait pour une croûte délicieuse. Un incontournable pour les amateurs de grillades.
10
Portions
1
1
tsp
Onion Powder
1
tsp
Dried Oregano
1
tsp
Dried Thyme
0.5
tsp
Cayenne Pepper
1
tbsp
Paprika
1
tsp
Garlic Powder
1
tbsp
Brown Sugar
2
tbsp
Olive Oil
1
Whole Chicken
1
Beer
Remove the giblets from the chicken cavity and pat it dry with paper towels. This helps the seasoning stick and ensures crispy skin.
In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, brown sugar, cayenne pepper, and a pinch of salt. Rub the olive oil all over the chicken, then coat it evenly with the spice mix.
Open the beer can and drink (or discard) about half. Using a knife, poke a few extra holes in the top to allow more steam to escape. Optionally, you can add some of the spice mix to the beer for extra flavor.
Slide the chicken cavity over the beer can so it sits upright. The legs should act as a stabilizing tripod.
Preheat the grill to medium-high heat (around 375°F/190°C). Place the chicken over indirect heat and close the lid. Cook for about 1.5 hours or until the internal temperature reaches 165°F/75°C.
Carefully remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, making the meat even more tender. Carefully remove the beer can using tongs and carve the chicken into desired portions. Serve with grilled vegetables, a fresh salad, or your favorite side dishes.