Here is a recipe for preparing grilled chicken with herbs de Provence, cooked in a Kamado QUATRO, sitting on a blonde beer. This method yields tender, juicy, and flavourful chicken, with a hint of herbs and smoke that makes it irresistible!
The beer chicken in the kamado is cooked between 180 and 200°C using indirect heat for 1 hour to 1 hour 15, until it reaches 75°C at the core.
Equipment
Ingredients
- 1 whole chicken (about 1.5 kg)
- 2 tablespoons of olive oil
- 1 tablespoon of herbs de Provence
- 1 lemon
- 4 cloves of garlic
- 1 can of blonde beer (500 ml)
- Salt and pepper
- a few sprigs of fresh thyme (optional)
- 1 onion (optional, for flavouring)
The steps
Step 1: prepare the chicken
- Pat the chicken dry with paper towels.
- Rub it with olive oil over the entire surface.
- Add the All Purpose BBQ rub. Massage the skin of the chicken well.
- Season with salt, pepper, and the herbs de Provence. You can also add fresh thyme inside the chicken.
- Cut the lemon in half and insert one half inside the chicken with a few crushed garlic cloves. The other half can be reserved for serving.
Step 2: prepare the beer
- Open the can of blonde beer, then pour out about 1/3 of its contents. You can keep the remaining beer to drink or use it to baste the chicken while cooking.
- Insert the can of beer into the opening of the chicken. The chicken will thus be “sitting” on the can, and the beer will evaporate during cooking, making the chicken meat more tender and flavourful.
Step 3: preparing the Kamado QUATRO
- Preheat your Kamado to about 180-200°C (350-400°F). Make sure the heat is evenly distributed for indirect cooking (placed on a grill, with coals on either side).
- You can add hickory or cherry wood chunks for a smoky touch if you wish.
Step 4: Cooking
- Place the “sitting” chicken on the can of beer, directly in a roasting tray or cast iron pot and position it in the Kamado.
- Close the lid and let it cook for about 1 hour to 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 75°C (165°F). You can check the cooking with a meat thermometer.
Finishing and serving
- Once the chicken is cooked, carefully remove it from the Kamado. Take out the can of beer and let the chicken rest for 10-15 minutes before carving.
- Serve the chicken with grilled vegetables or a salad, and why not, the remaining beer in the can to accompany it all.
Tips
- You can add vegetables (potatoes, carrots, onions) around the chicken in the Kamado to cook them at the same time.
- Let the chicken rest before carving so that it is even juicier.
Frequently asked questions
What temperature to cook beer chicken in the kamado?
The ideal temperature is between 180 and 200°C using indirect heat. The heat envelops the chicken without direct exposure to the coals, resulting in a golden skin and juicy meat.
How long to cook beer chicken in the kamado?
Allow about 1 hour to 1 hour 15 for a 1.5 kg chicken, with the lid closed, until the core temperature reaches 75°C.
What is the core temperature for a beer can chicken?
The chicken is cooked when its internal temperature reaches 75°C. Check it with a meat thermometer inserted into the thickest part of the thigh.
What beer to use for a beer can chicken?
Use a 500 ml can of lager. Remove about a third of its contents before inserting it into the chicken: the beer evaporates during cooking and flavours the meat.
What wood to add for smoking a beer can chicken?
A few pieces of hickory or cherry wood add a smoky touch that pairs perfectly with herbs de Provence and the beer.
Can you cook vegetables with the beer can chicken?
Yes. Arrange potatoes, carrots, and onions around the chicken in the roasting tray or casserole: they cook at the same time and benefit from the juices.
Should you let the beer can chicken rest?
Yes. Let the chicken rest for 10 to 15 minutes after removing the can: the juices redistribute in the meat, which remains juicier when carved.