Of course, any chicken steamed over a beer can will pick up a mild flavor, but in this recipe the ante is upped by marinating the bird in a mixture of beer, mustard and soy sauce. To gild the lily, as it were, serve the Brewmeister’s Chicken with the earthy sweetness of Dark Beer Barbecue Sauce (click for recipe).
Advance preparation: 4 to 12 hours for marinating the chicken.
For the chicken and marinade:
1 can or bottle (12 ounces) dark beer
1/3 cup Dijon mustard
1/3 cup soy sauce
2 tablespoons fresh lemon juice
1 medium onion, finely chopped
4 cloves garlic
1 teaspoon coarse salt (kosher or sea)
1 teaspoon of your favorite hot sauce
1/2 teaspoon freshly ground black pepper
1 chicken (3 1/2 - 4 pounds)
For the rub:
2 teaspoons paprika
2 teaspoons dry mustard
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon celery seed
1/4 teaspoon ground nutmeg
For cooking:
1 can (12 ounces) beer, preferably dark (or 1/2 cup bottled dark beer poured into a clean 12-ounce beer can or into a vertical roaster)
2 teaspoons vegetable oil
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
This marinade is amazing for all manner of meat, from steaks to pork loins to lamb chops.
1. Make the marinade: Place the beer, mustard, soy sauce, lemon juice, onion, garlic, hot sauce, salt and pepper in a deep nonreactive bowl and whisk to mix.
2. Clean and prepare the chicken as for Basic Beer Can Chicken, step 2. Place the chicken in the bowl of marinade (or combine chicken and marinade in a large resealable plastic bag). Let marinate in the refrigerator, covered, for at least 4 hours, preferably overnight, turning the bird several times so it marinates evenly.
3. Make the rub: Mix all the ingredients in a small bowl and set aside.
4. If the beer is canned: Pop the tab off the beer can and pour half of the beer (3/4 cup) over the soaking wood chips or chunks.
If the beer is bottled: fill an empty can halfway or fill a vertical chicken roaster following the manufacturer’s instructions.
1. Remove the chicken from the marinade and pat dry with paper towels.
Discard the marinade. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the bird. Drizzle the oil over the outside and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the beer through the hole in the top of the can.
Follow cooking directions in the Basic recipe, steps 4-7. Serves 2 to 4.
