/ck/ - Food & Cooking

Sweet/Spicy Beer Butt Baked Chicken!

Take a 5-7lb chicken, innards removed, and coat with tequesquite (I used baking powder, black pepper, salt, and sage.) Set in fridge for 20-30 minutes to cool and let the spice rub dry out the skin.

Heat oven to 325. Put chicken on a beer can in a pan, or on a special beer can pan. Make sure beer is in the can/holder. Bake chicken for 75-90 minutes.

While chicken cooks, mix a teaspoon of cornstarch and tablespoon of water until no lumps remain, set aside. Bring 1/2 cup maple syrup, 1/2 cup orange marmalade, 1/4 cup apple cider, 2 tablespoons sriracha or other chili/garlic sauce, 2 tablespoons dijon mustard, 2 tablespoons unsalted butter, and a teaspoon of freshly-ground black pepper to a boil. Reduce to simer, let reduce to roughly 3/4 cup. Add water/cornstarch mix, stir, let cook 1 minute. Turn off heat.

Remove chicken from oven, bring heat in oven to 500. Brush chicken with the sauce mix, toss chicken in, still on the can/holder, with a couple of cups of water in the pan. cook 12 minutes, pull halfway from oven, re-brush with more glaze, return to oven for another 12 minutes. remove from oven completely, brush with more glaze, let sit 5 minutes.

While that cools, strain the juices left in the pan through a fine mesh sieve, and either into a fat separator or plain cup (I like the fat, more flavor, so it stays.) If you do the separator, wait 5 minutes or so, then pour all of the juices except fat into the remaining glaze, bring back to a boil, mix thoroughly. Same steps apply for those not using a fat separator, just dump it in the glaze pot/pan and heat it up, mix well.