Uzbek Beer Can Chicken

Name: Uzbek Beer Can Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 340 grams can club soda or beer (optional); 2 teaspoons coarse salt (kosher or sea); 1 (1 inch) fresh ginger, peeled and coarsely chopped; 3 cloves garlic, coarsely chopped; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons ground turmeric; 2 servings Lemon wedges, for serving; 2 teaspoons sweet paprika; 59 milliliters vegetable oil; 2 kilograms whole chicken

Uzbek Beer Can Chicken might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1085 calories, 72g of protein, and 85g of fat per serving. Head to the store and pick up chicken, ground turmeric, paprika, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for Father's Day. From preparation to the plate, this recipe takes roughly 45 minutes. Fried chicken with beer is fabulous, Uzbek Plov, and Plov (Uzbek Rice Pilaf).

Instructions

Remove and discard the fat just inside the neck and body cavities of the chicken.

Ingredients you will need

Whole Chicken

Remove the package of giblets and set it aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Paper Towels

Remove the skin from the chicken, if desired. You can pull most of it off with your fingers; use a paring knife to cut the skin away from the wings and ends of the drumsticks. Make two deep slashes to the bone in both sides of the chicken breast and in each leg and thigh so that the spices and heat will penetrate the meat more easily.

Ingredients you will need

Chicken Breast

Chicken Drumsticks

Meat

Spices

Chicken Wings

Bone

Equipment you will use

Knife

Place the garlic, ginger, salt, paprika, turmeric, coriander, cumin, and pepper in a mortar and pound them to a smooth paste with a pestle, then work in the oil. If you don’t have a mortar and pestle, you can make the spice paste in a food processor (a mini processor works better than a full-size processor, but you can use a full-size processor if you scrape down the side of the bowl often with a rubber spatula). Run the processor until the garlic and ginger are finely chopped, then gradually add the oil and puree to a smooth paste.

Ingredients you will need

Spice Paste

Coriander

Turmeric

Paprika

Garlic

Ginger

Pepper

Cumin

Salt

Cooking Oil

Equipment you will use

Mortar And Pestle

Food Processor

Spatula

Bowl

Spoon about 1 tablespoon of the tandoori paste into the neck and body cavities of the bird, spreading it around with the spatula.

Equipment you will use

Spatula

Place the bird in a baking dish or aluminum foil pan just large enough to hold it.

Equipment you will use

Aluminum Foil

Baking Pan

Spread the remaining spice paste over the chicken on all sides. (Alternatively, you can marinate the bird in a large, heavy-duty, resealable plastic bag.)

Ingredients you will need

Spice Paste

Whole Chicken

Spread

Equipment you will use

Ziploc Bags

Let the chicken marinate in the refrigerator, covered, for 6 hours or as long as 24; the longer it marinates, the richer the flavor will be.

Ingredients you will need

Whole Chicken

Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium.

Equipment you will use

Grill

Frying Pan

If you are cooking the chicken on a can, pop the tab off the can and drink half of the club soda or beer (or pour it out). Using a church key–style can opener, make 2 additional holes in the top. If you are using a beer-can chicken roaster, pour half of the club soda or beer into it.

Ingredients you will need

Sparkling Water

Whole Chicken

Pop

Beer

Equipment you will use

Can Opener

Roasting Pan

Remove the chicken from the marinade, setting aside any remaining marinade. Hold the chicken upright, with the opening of the body cavity at the bottom, and position the bird on the can or chicken roaster so that it fits snugly into the cavity. If you are using a can, pull the legs forward to form a sort of tripod, so the bird stands upright. The rear “leg” of the tripod is the can. You don’t need to do this if you are using a chicken roaster. Tuck the tips of the wings behind the chicken’s back. Alternatively, truss the bird with butcher’s string or a bamboo skewer.

Ingredients you will need

Marinade

Whole Chicken

Chicken Wings

Equipment you will use

Roasting Pan

Skewers

When ready to cook, place the chicken, on the can or roaster if using, in the center of the grate over the drip pan and away from the heat. Spoon any remaining marinade over the chicken, then cover the grill. Grill the chicken until it is handsomely browned and cooked through, about 1 hour for a skinless bird, about 1 1/4 hours if the bird is skin-on. Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone. The internal temperature should be about 170°F. If the top of the bird starts to brown too much, loosely cover it with a small piece of aluminum foil.

Ingredients you will need

Marinade

Meat

Bone

Equipment you will use

Kitchen Thermometer