Citrus & Serrano Beer Can Chicken
Serves 4-6
Ingredients
- 1 whole chicken, giblets removed, rinsed & pat dry
- 16 oz can of beer
- salt
- pepper
- handful of crushed garlic cloves
- serrano peppers
- rosemary
- Poe-Co-Loco seasoning (see ingredients below)
- butter for basting
- 1 tsp white pepper
- 1 tsp ginger, minced
Poe-Co-Loco Seasoning
- 1 tsp ground cumin
- 1 tsp dark chili powder
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper
Minted Tuffle Sea Salt (optional)
- 1 lb sea salt
- 1 can of truffle peelings
- 1 large bunch of mint, chopped
Vanilla Sugar (optional)
- ½ lb sugar
- 2 vanilla beans, split in half
How-to
Make Poe-Co-Loco Seasoning
- Combine cumin, chile powder, paprika, coriander, cayenne, white pepper and ginger together in a large mixing bowl and stir thoroughly to mix
Minted Truffle Sea Salt (optional)
- Combine all ingredients. This mixture will last indefinitely if kept covered tightly
Vanilla Sugar (optional)
- Remove the inner vanilla from the bean and mix with sugar. Place vanilla bean shell into the sugar, cover and store in a plastic container
Season & Grill Chicken
- Season chicken with salt and pepper
- Place serrano chilies and rosemary sprigs under the chicken skin on both sides
- Rub a handful of crushed garlic cloves over the skin
- Drizzle with yuzu citrus juice, fresh lemon and lime juice
- Pour ½ can of beer into a glass
- Prop chicken on the half-empty can
- Place can and chicken upright on grill and cook 45 minutes to 1¼ hours over medium heat. (Grilling times vary depending on the size of the chicken. With a meat thermometer, check for an internal temperature of 160° to know your bird is done!)