This amazing Tandoori Beer Can Chicken is brought to you by the awesome team at Men’s Health and man it looks GOOD!
It looks amazing, and to be honest, just looking at it I can imagine how it would smell while it’s cooking! so check it out and go and impress your friends!
Tandoori Beer Can Chicken
What you’ll need for the wash:
¼ cup lemon juice
1 tsp salt
1 chicken (3½ to 4 lbs)
For the marinade:
2 cloves garlic, minced
1 Tbsp minced ginger
1 tsp salt
⅔ cup Greek yogurt
3 Tbsp Dijon mustard
1 Tbsp lemon juice
1 tsp cumin
½ tsp nutmeg
½ tsp cardamom (or cinnamon)
½ tsp turmeric
½ tsp cayenne pepper (optional)
½ tsp black pepper
For cooking and serving:
1 12-ounce can of beer
½ red onion, thinly sliced
½ cup cilantro
1 lemon, cut into wedges
How to make it:
1. Make the wash. In a nonreactive bowl deep enough to accommodate the chicken, combine the lemon juice and salt. Remove the packet of giblets from inside the chicken. Using a paper towel, blot the chicken dry. If desired, use a sharp knife to remove the chicken’s skin. Place the chicken in the wash, flipping to coat. Cover with plastic wrap and place it in the fridge for 15 minutes, turning occasionally.
2. Make the marinade. In a large bowl, dump in the garlic, ginger, and salt. Using the back of a spoon, crush the ingredients until a paste forms. Add the yogurt, mustard, lemon juice, cumin, nutmeg, cardamom, turmeric, cayenne pepper, and black pepper. Stir until well combined. Spoon the mixture over the chicken, turning the chicken so that all sides are coated. Cover the bowl with Saran wrap and store in the fridge for 4 to 12 hours, turning occasionally.
3. Prepare the chicken. Drink half the beer, remove the tab, and make two additional holes in the can’s top.
Lower the chicken onto the beer so that the can fits into the cavity of the chicken. Pull the chicken legs forward so that the chicken forms a tripod.
4. Set up the grill for indirect grilling. Stand the beer-can chicken on the grates, away from the heat. (The grill’s temperature should be around 300°F degrees when closed.) Close the grill’s lid and cook until the chicken is well browned and has an internal temperature of 165°F degrees at the thickest part of the thigh, about 75 minutes. Using pot holders, remove the chicken from the grill, being careful not to spill the hot beer. Let the chicken rest for 5 minutes. Carve and portion onto plates. Top with red onion, cilantro, and lemon. Serves 4.
