THE ULTIMATE CPA BRAAI CHICKEN
Welcome to the ultimate guide to holiday gatherings, where we're about to turn up the heat and bring the flavour right in time for the festive season! We've partnered up with the culinary genius and Jack Black Community Ambassador, Chef Ollie, to craft a mouth-watering summer break recipe with our famous Cape Pale Ale.
Impress your family and friends with a succulent CPA-brewed chicken sizzled on the grill, aromas wafting through the air, and a symphony of flavours waiting to blow minds. It's a celebration of flavours, a fusion of culinary mastery and brewing finesse, all aimed at taking your holiday gatherings to unforgettable heights. So, grab your aprons, fire-up the braai, and get ready to sizzle, sip, and create magical moments this holiday.
CPA BEER CAN CHICKEN
- 1 whole chicken
- 1 can of Jack Black beer
- 2 sprigs of rosemary
- 1 lemon zest and juice
- 5 cloves of garlic
- 3 tablespoons peri peri sauce (homemade or bought)
- half handful of fresh parsley
- 1/2 cup butter, softened
- Salt and pepper to taste
- 1/4 cup sunflower oil
Prepare the Weber: Start a fire of briquettes on each side leaving the centre open for indirect heat on chicken.
Season your chicken properly inside and out
Prepare the flavoured butter: In food processor mince garlic then add peri peri sauce, lemons zest and parsley and the softened butter. Blend well to combine.
Carefully lift the skin of the chicken and generously spread the butter mixture under the skin, covering as much of the breast and thigh meat as possible.
Rub chicken with lemon juice. Then season the Chicken with salt and pepper (inside the cavity and the outside). Rub chicken with a neutral oil.
Open the beer can and drink half the contents. Add some lemon juice into the beer can. Place rosemary sprigs into the beer can.
Mindfully lower the prepared chicken onto the beer can, inserting the can into the cavity of the chicken, and position the chicken so it is upright and stable. The beer can and chicken will act as a tripod to hold the chicken upright while it cooks.
Place the prepared chicken on the kettle braai over indirect heat (not directly over the coals) and close the lid. The coals should be mainly grey with some spots of black coal still.
Allow the chicken to cook for about 1 hour and 20 minutes or until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear.
Carefully remove the chicken from the kettle braai, being mindful of the hot beer can.
Let the chicken rest for about 15 minutes before meticulously removing the beer can from the cavity of the chicken.
Carve the chicken, serve with your favorite sides and ENJOY!
To make this holiday even more memorable, we'll be giving one lucky person FREE beer for a YEAR. To enter the competition, click the link here.