Spicy Beer Can Chicken | Matt Dunigan

Ingredients

• 1 – 5 lbs. whole chicken rinsed and patted dry (2.2kg)

Jamaican Marinade:

• 3 scallions finely chopped
• 2 teaspoons ground allspice (10ml)
• 1½ teaspoons cinnamon (7.5ml)
• ½ teaspoons cloves ground (2.5ml)
• ½ teaspoon nutmeg (2.5ml)
• Splash of soy sauce
• Juice of 2 limes
• 1 tablespoon finely chopped fresh ginger (15ml)
• ¼ cup vegetable oil (60ml)
• 2 fresh habanero chilies, seeded and minced (optional)
• 1 tallboy can of beer

Directions

1. Combine all the ingredients for the marinade in a blender and puree until smooth.
2. Place chicken in a large sealable bag and pour the marinade over the chicken.
3. Shake the bag to ensure the chicken is evenly coated.
4. Marinate in the refrigerator for 6-8 hours.
5. Remove from marinade and allow chicken to come to room temperature.
6. Prepare barbeque for indirect cooking medium high temperature 375F (190C). Leave one burner off and place a drip pan under the burner that is off.
7. Remove half of the beer from the can.
8. Cover the can with foil, to ensure paint from the can dos not transfer to your chicken. Leave the top of the can open.
9. Place the can on the grill over the indirect heat. Carefully lower the chicken onto the beer can.
10. Position the legs so that they look as they are sitting on the can as to balance them.
11. Close barbeque lid.
12. Cook over indirect heat with lid closed until an instant read thermometer inserted in the thickest part of the bird reads 165F-170F (74C-76C).
13. Using dry towels, carefully remove the chicken from the barbeque.
14. Cover the chicken loosely with foil and let rest for 15-20 minutes.
15. Once rested, remove the chicken from the beer can. Carve and serve.