This Beer Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you’ll love it from the very first bite.

Ingredients

• 2 Baby Chickens
• 2 Large cloves garlic, peeled and smashed
• 300ml beer For the Rub
• ½ Tsp sugar
• ½ Tsp salt
• ¼ Tsp ground black pepper
• ¼ Tsp salt
• ¼ Tsp dried parsley
• ¼ Tsp dried oregano
• ¼ Tsp dried lemon peel

Optional Glaze

• 2 tablespoons agave nectar
• 2 tablespoons unsalted butter

Steps

1. Prepare your MOCA grill and setup the grill in Indirect cooking configuration and heat to 180 ⁰C.
2. Evenly split the beer into 2 chicken sitters and insert 1 smashed clove of garlic into each.
3. Use a bowl to mix the Rub ingredients together and apply the seasoning to the outside of the two chickens and place each chicken over the chicken sitters.
4. Insert the chickens in the centre of your Kamado JAN and cook for about 40-45min depending on the size of your chickens, or until the breasts’ internal temperature is 85 ºC and the thighs are 82 ºC.
5. About 10min before the chickens are done cooking. Insert the glaze ingredients into a saucepan and mix on medium heat.

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