Beer-butt chicken

SERVES: 4 TIME TO MAKE: Less than 2 hours

A great way to impress your fellow braaiers! The beer adds loads of flavour to the chicken.

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BRAAI RECIPES

INGREDIENTS

  • 1 PnP chicken
  • 1 dash salt and pepper, or to taste
  • 45 ml PnP sunflower oil
  • 100 grams harissa paste

METHOD

  • Season chest cavity of 1 whole chicken with salt and pepper.
  • Rub chicken skin with oil and harissa paste.
  • Place 1 open can (330ml) beer on a Weber grid over medium coals.
  • Stand chicken upright over can.
  • Braai chicken with lid closed for 1-1½ hours.
  • The meat is done when the juices run clear from an incision made in the thickest part of the breast.
  • Remove can and serve chicken with roast veg.