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Ginger beer drum can chicken
Impress your guests with this delicious twist on the classic beer can chicken dish. This recipe from Craig Wong eatures fresh pineapples, ginger beer, thyme and rosemary.
SERVES
4
TO
6
Ingredients
Marinade
- 1/2” piece ginger, peeled & chopped
- ½ onion, diced
- 1 whole head garlic, chopped
- 3 sprigs thyme, chopped
- 1 piece scotch bonnet, stem removed
- 1 tablespoon turmeric powder
- 1/3 cup canola oil
- 1 teaspoon black pepper
- 1/4 cup soy sauce
- 1/2 cup pineapple chunks
Chicken
- 1 whole chicken, approx 3.5 to 4.5 lbs
Pineapple and Ginger Glaze
- 1 can ginger beer
- A few sprigs of rosemary
- A few sprigs of thyme
Directions
For the Marinade
- In a food processor combine all marinade ingredients and blend until pureed, it can be left slightly chunky. Coat the chicken inside and out with the marinade, let it sit anywhere from 2 hours to overnight. Marinating for longer than 12 hours will result in an overly tender chicken.
- In a small pot over medium heat on the stove, reduce pineapple juice by half until it begins to thicken and get syrupy. Once reduced, open the can of ginger beer and add a quarter of it to the pineapple juice, stir to combine.
Prep the Beer Can Chicken
- Preheat oven or BBQ to 375F. Place the opened can end of the ginger beer in the cavity of the chicken
- Hold the chicken upright, with the large opening of the body cavity at the bottom, and lower it onto the ginger beer can so the can fits into the cavity. Pull the chicken legs forward so the chicken stands upright. TIP: If using your oven, place the chicken over a large oven-safe skillet or baking tray. If using a BBQ, ensure the lid can close all the way with the chicken standing up.
To Cook the Chicken
- Place the chicken in the oven, start basting liberally all sides of the chicken with Pineapple Ginger Glaze after 15 mins cooking, and continue to baste every 10 mins.
- Roast the chicken for 45 - 55 minutes, or until an instant-read thermometer reads 165F when inserted in the thickest part of the breast. Let it rest for 5-10 minutes before slicing to serve. Discard the ginger beer can and any liquid inside the can. Enjoy.
