BBQ beer can chicken

The cook, step by step.

1. 1

   Step 1

   Done

   Dep the chicken dry and apply rub First of all, it is important to remove the chicken from the packaging and to pat dry with kitchen paper around. After this, we're gonna apply the rub to the chicken. We do this not only on the surface but also under the skin. Because if you do very carefully with your fingers you can loosen the skin from the chest and legs. In this way you can also provide the meat under the skin with taste of the herbs. This ultimately benefits the court. Once you have done this and the chicken is seasoned around it can be covered with aluminium foil back in the refrigerator.

2. 2

   Step 2

   Done

   For the indirect cooking stage, keep the seasoned chicken refrigerated while setting up the BBQ for indirect heat at 160°C. Fill the beer-can chicken holder with your chosen liquid and position the chicken upright over it. Add 2 chunks of cherry wood. Set the thermometer to 78°C and insert it into the thickest part of the breast. Close the BBQ and maintain 160°C until the internal target is reached.

   BBQ temperature: 160°C
3. 3

   Step 3

   Done

   Let's rest and attack! When the internal temperature is reached it is time to remove the chicken from the BBQ, it is not a picture! It is now important to let the chicken rest for another 10 minutes wrapped in aluminum foil so that the moisture on the surface of the chicken can pull back into the meat. And then you can attack!