Braai - Beer Can Chicken

  • Serves 4-5
  • This unusual braai-steam method gives excellent results. The beer creates moisture and flavour in the cavity while the chicken is cooking, keeping the meat beautifully juicy. The steam also helps the seasonings to penetrate throughout the meat.

Ingredients

  • 1 large free range fresh chicken
  • 1 tsp (5ml) Ina Paarman's Chicken Stock Powder
  • 1 tsp (5ml) Ina Paarman's Braai and Grill Seasoning
  • ½ t (2,5ml) Garlic and Herb Seasoning
  • 1 x 340ml can of beer

Brine Solution

  • ¼ cup ( 60 ml ) coarse salt or if using table salt reduce by 2 T (30ml)
  • ¼ cup (60 ml ) brown or yellow sugar
  • 1 litre cold tap water
  • ¼ cup lemon juice

Ina Paarman

For more delicious and simple recipes visit the Ina Paarman website.

Chef's Tip

If time permits, soak the bird beforehand for 1 hour in a brine solution. It gives an even juicer, more succulent result. The beer can be replaced with gingerbeer for an alcohol-free variation.

Lamb Braai Chops

Instructions

  1. Mix all the ingredients together to dissolve. Pour the brine mixture into a resealable plastic bag. Add the chicken. Roll the bag up tight against the chicken so it is covered by the brine. Secure with a peg or clip. Leave at room temperature for 1 hour. (Minimum brining time is 30 minutes and maximum 6 hours). Remove the chicken from the brine and pat dry.

  2. Mix the stock powder and seasonings together and sprinkle half the mixture inside the chicken's cavity. Rub the rest into the skin. Drink a ΒΌ of the can of beer and then remove the top completely with a can opener. So ak two small pieces of braai wood in hot water for 20 minutes.

Preparing The fire

  1. Move the coals to the sides of the kettle braai, leaving an empty space in the middle. Place the soaked wood directly on the coals to give off smoke. "Sit" the chicken over the open can of beer, so that the drumsticks reach down to the bottom of the can and the bird sits upright.

  2. Position the chicken on top of the grid over the middle section. Cover with the lid. Open the top vent about a third of the way. Cook, without opening the lid for 40 minutes.

  3. After 40 minutes turn the bird to face away from you and cook for another 15-20 minutes until the juices in the thickest part of the thigh run clear when pierced with a sharp pointed knife.

  4. Protect your hands with two wads of paper towels and lift the bird together with the can onto a wooden carving board. Cover lightly with foil or greaseproof paper and rest for 10 minutes before carving. Discard the can.

Delicious with grilled mushrooms, hot garlic bread and a tossed salad. Dress the salad with our Herb salad Dressing.

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