At some point in time someone, somewhere decided it was genius to stick the south end of a chicken on a can of beer and then set the chicken with a highly flammable liquid over a burning fire. It was the birth of “beer can chicken”. I can’t give you a count of injuries sustained in cooking this delicacy, but I would wager there were at least a few.
Think of today’s recipe as a sophisticated sibling or cousin. You see, a few years back Tall & Handsome discovered a chicken roaster for the grill. It serves a similar purpose as the beer can because the center of the roaster has a built-in well for any kind of cooking liquid you’d prefer to use.
I would also add that cooking chicken this way is a healthy alternative. The grease basically falls down off the chicken, thus preventing the bird from setting in grease for a long period of time.
This is one of my favorites of the “beer can chicken” recipes we prepare. I never tire of it. If you wanted to amp up the apple flavor a tad, add some sliced apples in with the cinnamon stick in the well or the top cavity of the bird.
This was our 4th of July cookout, served up with baked sweet potatoes and another side vegetable. Momma and Daddy were feeling a little under the weather on the 4th, so we sent over half the chicken and some baked sweet potatoes. I got an email from Daddy later that said: “Slurp, slurp, yum, yum.”
That’s the equivalent to Tall & Handsome’s two thumbs up.
Apple Curry Roasted Chicken
1 whole chicken 3 ½ – 4 lbs
½ cup apple juice or more to fill the well of the roaster
1 1/2 to 2 cups Applewood chips soaked in water or apple juice, drained
1 whole cinnamon stick
For the spice paste:
3 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 teaspoon granulated garlic
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon ground black pepper
- In small bowl make the spice paste.
- Remove the giblets from the chicken; discard any excess fat from chicken. Wash chicken and pat dry with paper towels.
- Rub the spice paste evenly over chicken. Be sure to rub some of the paste under the skin.
- Place chicken in a bowl, cover and refrigerate over night for best flavor.
- Next day, remove chicken from refrigerator about 30 minutes before cooking.
- Pour apple juice in the well of the chicken roaster. Add cinnamon stick to the well.
- Place the chicken on the roaster. Put the cap on the top end if your cooker has one to insure the bird stays in place. If not you can use a couple of skewers through the wings.
- Turn your grill on and if your cooker has a holder for wood chips, add the wood chips. If not, you can make “smoke bombs” by wrapping the chips in foil and poking holes in the foil. Make about 2 or 3 smoke bombs.
- Grill chicken on direct/medium heat until the juices run clear and the internal temperature at the thickest part of the thigh reaches 180 degrees F. About 45 to 50 minutes.
- Remove from heat and allow to rest for 5 – 10 minutes before slicing.
© 2017 Beverly Hicks Burch