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Smoked Beer and Maple Whole Chicken

2 Poulet entier a la biere fumee et erable horizontal
Whole Poultry Grills BBQ Favourites Summertime
4 Portions
20 min Prepping
1h15 Cooking
Recipe Medium

Ingredients

  • 1/2 355-ml can smoked beer
  • 2 tbsp. (30 ml) maple syrup

Dry marinade

  • 2 tbsp. (30 ml) brown sugar
  • 4 tsp. (20 ml) mild smoked paprika
  • 1 tsp. (5 ml) mustard powder
  • 1 tsp. (5 ml) onion powder
  • 1 tsp. (5 ml) salt
  • 1/2 tsp (2.5 ml) ground black pepper
  • 1/2 tsp. (2.5 ml) garlic powder
  • Pinch cayenne pepper (optional)

Warm mustard and maple potato salad

  • 1 bag (680 g) halved baby potatoes
  • 2 tbsp. (30 ml) olive oil
  • 1 tbsp. (15 ml) maple syrup
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tbsp. (15 ml) cider vinegar
  • 1 small chopped red onion
  • Fresh parsley to taste
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Preheat the barbecue to medium-high (about 400°F -- 205°C).
  2. In a bowl, combine the dry marinade ingredients.
  3. Pat the chicken dry with paper towels. Brush the chicken with oil, then generously rub the entire chicken with the spice mixture.
  4. Pour the beer into a beer chicken stand. Slide the chicken onto the stand through its open cavity until halfway down. If needed, stretch the chicken's legs so that it balances vertically. Secure the wings behind the chicken’s back. Set the stand in a large aluminum tray.
  5. Turn off the burners on one side of the barbecue. Place the tray on the side of the grill with the burners off for indirect cooking. Cook for 1 hour 15 minutes to 1 hour 30 minutes, turning over the chicken halfway through until a thermometer inserted into the centre of a chicken leg away from the bone reads 180°F (82°C). In the last 10 minutes of cooking, baste the chicken with maple syrup.
  6. Remove the chicken from the barbecue. Cover with aluminum foil and let stand 10 minutes before carving.

Warm mustard and maple potato salad

  1. In a saucepan of boiling salted water, cook 1 bag (680 g) halved baby potatoes for 12 to 15 minutes until tender. Drain.
  2. In a salad bowl, whisk 2 tbsp. (30 ml) olive oil with 1 tbsp. (15 ml) maple syrup, 1 tbsp. (15 ml) Dijon mustard and 1 tbsp. (15 ml) cider vinegar.
  3. Add the warm potatoes, 1 small chopped red onion and chopped fresh parsley to taste. Season with salt and pepper and toss gently.

Note

  • Cooking chicken on an aluminum beer can, also known as “beer can chicken,” is no longer suitable for a number of food safety risks. Beer cans are designed to hold cold liquids and not to be heated to high temperatures. The inside of cans is often coated with plastic (epoxy). When heated, it can melt or release potentially harmful chemicals. Can aluminum, if exposed directly to intense heat, can also be harmful.