Easiest Way to Make Any-night-of-the-week Beer can chicken on the Braai (BBQ) with coal charred corn on the cob

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beer can chicken on the braai (bbq) with coal charred corn on the cob. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beer can chicken on the Braai (BBQ) with coal charred corn on the cob is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Beer can chicken on the Braai (BBQ) with coal charred corn on the cob is something that I’ve loved my entire life.

We hope you're as excited about this one as we are: Beer Can BBQ Chicken. Sure, it looks a little strange, but we bet this will be the most delicious, juicy. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the There's nothing quite like Beer Can Chicken at an outdoor BBQ!

To get started with this particular recipe, we must first prepare a few ingredients. You can have beer can chicken on the braai (bbq) with coal charred corn on the cob using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Beer can chicken on the Braai (BBQ) with coal charred corn on the cob:

1. Take 1 whole chicken
2. Prepare 2 tbsp jerk seasoning
3. Prepare 1 can beer
4. Get 2 whole corns

Using a church key-style can opener, make two more holes in the top of the can. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the internal temperature reaches in the thickest part of. Let the flames die down and the coals turn ashen, then mound the coal up on one side.

Instructions to make Beer can chicken on the Braai (BBQ) with coal charred corn on the cob:

1. Light the Braai with coals to the side for indirect heat. Once the coals are white close the lid to heat the kettle up to 200c
2. Meanwhile rub the jerk seasoning into the skin of the chicken on all sides
3. Drink half the beer can 🍻 With the other half prop the chicken up with the can inside and place on a roasting tin. Close the kettle lid and roast for 1hr
4. Season the corn and add a dash of olive oil. Wrap in tinfoil like a Christmas cracker. Place directly on the coals
5. The chicken is ready when the juices run clear. Let the chicken rest for 15mins
6. Tip: you can roast veg in the pan with the chicken juices
7. Serve with gravy and enjoy

Grill over indirect medium heat, with the lid closed, until the internal temperature reaches in the thickest part of. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Holding chicken upright with the body cavity facing down, insert beer can into cavity.

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