Spring Chicken – Rob’s Beer Can Chicken Recipe
If you’re looking for new recipes to try, our butcher at the Abergavenny store, Rob, has shared his recipe for Beer Can Chicken with Mexican spicy rice! It’s a great one to try at the weekend and makes plenty to share!
If you’re looking for new recipes to try, our butcher at the Abergavenny store, Rob, has shared his recipe for Beer Can Chicken with Mexican spicy rice! It’s a great one to try at the weekend and makes plenty to share!
You will need:
- 1.4kg Free Range chicken
- 1 can of your chosen lager or beer – Rob uses Brew Dog
- MRC Oriental Salt and Pepper Dry Rub seasoning
- Sea Salt and Lambpong Pepper Marinade (Rob used Verstegen’s)
- 250 grams of white rice (cooked)
- 1 Red Pepper – chopped
- 1 Yellow pepper – chopped
- 1 Can sweetcorn, drained
- 2 eggs
- Chilli flakes
- Salt and Pepper
Instructions:
Rub your chicken with the MRC dry rub and then paint on your wet marinade and leave to marinate for 2 hours.
Open your can of larger or beer and insert this into the chicken cavity – this will steam the chicken from the inside whilst it cooks. On a baking tray, stand your chicken up so that the can of beer remains upright and roast the chicken for around 1 hour 20 minutes
Once the chicken is cooked, remove it from the oven and rest for 20 minutes
Whilst the chicken is resting, fry off your peppers in a frying pan, add the rice and sweetcorn and fry for a few more moments.
Make a well in the will of your rice mixture and crack your 2 eggs into the middle. Stir your eggs so they start to scramble, once they have started to cook, combine in the rest of the rice mixture.
Season to taste with chilli flakes, salt and pepper.
Carve your chicken and serve! Rob likes to keep the wings whole and add these on top of the carved chicken!
