Jamaican Cookery News

Easy beer can chicken recipe

Ingredients

• 4 lbs whole chicken
• 2 Tbsp olive oil or vegetable oil {I used vegetable oil}
• 1 opened, half-full can of beer, room temperature (I used Red Stripe sorrel beer)
• 1 Tbsp kosher salt
• 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
• 1 Tbsp black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
3. Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
4. Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
5. Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
6. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).