Have a braai: Garlic beer chicken

By admin
03 March 2010

An open can of beer is inserted halfway into the cavity of the chicken, which is held upright by the can and braaied over coals. Lemon and garlic give the meat extra flavour.

It’s preferable to cook the chicken in a kettle braai with a lid but covering the chicken with aluminium foil and braaing over coals also works well. Alternatively put the meat in an outside oven (bakoond).

Serves 4

Preparation time: 5 min

Braai time: 1½ hours

Heat: medium

LEMON AND GARLIC OIL

500 ml (2 c) canola oil

4-6 cloves garlic

1 lemon, sliced

GARLIC PASTE

1 head garlic, cloves cleaned

and crushed

5 sprigs parsley (10 ml)

10 ml (2 t) coarse salt

10 ml (2 t) olive oil

CHICKEN

1 whole chicken

salt and pepper

1 can (340 ml) beer

LEMON AND GARLIC OIL

Mix the ingredients and leave to stand for at least a day for the flavours to develop.

GARLIC PASTE

Mix the ingredients and rub the mixture into the chicken. Leave to stand for about 1 hour.

CHICKEN

Put an opened can of beer halfway into the chicken cavity and place upright on a grill high above medium-heat coals. Baste occasionally with the lemon and garlic oil while roasting. If you’re braaiing on an open fire, after about 30 minutes cover the chicken with a double layer of aluminium foil. Serve with lemon pickle.

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