After I tell people what I do for a living, it’s always followed up with A, “Well what is your specialty?” Man I really wish I had one, but for me it’s just too hard to just say I like only one dish because I’d be lying. But, I will say that when I have a casual low-key group to entertain I always end up doing hooking something up from the grill. Not only does the beer chicken taste great, but it looks hilarious just propped up on a beer can hangin’ out on the grill, which makes for some great converstaion 🙂 The other thing I like about the beer can chicken is you can flavor it so many different ways and taylor it to what ever else you are making. Say you have an Asian themed dinner, why not rub it down with Chinese 5 Spice, prop it on a Singha beer and basted with with a hoison-honey baste? Sounds pretty tasty huh. The other great flavor is keeping it traditional with goold old fashion barbecue and setting the chicken on a Budweiser and season it with Kosher salt and fresh cracked black pepper. The whole key here is to get creative and have it compliment everything else you are making. I’m a huge fan of the beer can chicken and I know once you make your first one you will bring it everywhere, to tailgates, for your uncles BBQ, for dinner with the family, it can be made everywhere. In addition if there is no grill, then pop it in the oven on high temperatures and be sure to put a pan underneath to catch all the drippings… For a quick Latin themed recipe, check out the recipe below! If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
Latin Spice Rubbed Beer Chicken
- one 4 to 5 lb whole chicken, giblets removed
- 2 ounces unsalted butter
- 6 whole limes
- 1/4 rough chopped sweet onion
- 2 tablespoons finely chopped garlic
- 1 can of Corona beer
- 3 tablespoons honey
- 2 tablespoons olive oil
Spanish Style Dry Rub
- 3 tablespoons of Kosher salt
- 1 teaspoon of dry oregano
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of crushed red pepper Flakes
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- Be sure to remove the giblets from the chicken and wash it inside and out and pat dry with at towel.
- Rub the chicken down completely with the butter and then rub it down completely (including the cavity) with 1/4 cup to 1/3 cup of the Spanish spice blend
- Next rub the chicken down with the chopped garlic and finish rubbing the chicken with the juice of 1 lime
- Cut 2 limes in half and stuff them inside the chicken cavity along with the sweet onions.
- Pop one can of Corona or Latin beer and carefully place the cavity of the chicken on top of it taking care that the limes and onions do not come out.
- Place the beer chicken on a grill on high heat. Make sure that there is no direct heat underneath the chicken so that it only gets cooked by surrounding indirect heat inside the grill. It will take 90 to 120 minutes on high heat for the chicken to completely cook.
- After the chicken is placed on the grill mix together the juice of 3 limes, honey and olive oil and baste the chicken with the lime-honey mixture every 20 to 25 minutes until the chicken is finished.
- Before serving remove the beer and halved limes and onions. Enjoy!