Melt in your mouth Chinese five spiced beer butt chicken tastes just like a succulent Peking duck without going through all the fuss.
Ingredients:
whole roasting chicken – about 5 pounds
beer – 1 can of your favorite beer (whatever you like to drink when you are out grilling) If you are gluten intolerant substitute with a dry ginger-ale.
butter – 2 tablespoons
salt and black pepper – to taste
paprika – 1 teaspoon
garlic – 4 cloves minced ( 2 cloves to rub the outside of chicken, 1 clove to put in the beer can, 1 clove for the Peking glaze
ginger – 2 teaspoons ( 1/2 teaspoon to rub the outside of the chicken, 1/2 teaspoon to go inside the beer can and 1 teaspoon for the Peking glaze)
olive oil – 2 tablespoons (1 tablespoon to rub the outside of the chicken and 1 tablespoon for the Peking glaze)
peppercorns – 1/2 teaspoon whole
Sichuan peppercorns – 1/2 teaspoon whole
hoisin dipping sauce – 1/4 cup (if diabetic or gluten intolerant can substitute with sugar free plum jam)
tamari (soy) sauce – 1/8 cup (dark soya sauce is preferable in this dish to give that dark beautiful color to the glaze)
oyster sauce – 1/8 cup (if you are gluten intolerant, omit and increase amount of tamari sauce)
five spice powder – 1 teaspoon
honey – 1 tablespoon (can substitute sugar alternative)
Instructions:
Step 1: Wash and scrub the outside and inside of the whole chicken really well. Remove giblets and extra parts from the inside cavity. I usually soak to clean my bird for about 20 minutes and flush the inside cavity out really well. Consider making 2 chickens if you want leftovers.
Step 2: Preheat your gas or charcoal grill to a very low setting about 200-250 degrees F (93 Celsius). If you do not have a grill then you can make this in your oven preheat your oven to about 190 Celsius or 375 F)
Step 2: Make the herbed butter mixture. In a small bowl place butter, salt and pepper, garlic, ginger and a dash of paprika. Mix to combine and set aside. Set aside in a clean bowl the remaining chopped garlic and ginger and spices for later use.
Step 3: Rub your fingers on the inside of the chicken between the breast meat and the skin to make a pocket to place the butter herbed mixture. Stuff the butter herbed mixture with your fingers into each side of the breast and flatten and smooth with your fingers.
Step 4: Season the chicken well on the inside of bird with salt and pepper. Take a little olive oil, garlic and ginger on your hands and massage your chicken well all over. Season the outside of the chicken with salt, pepper and paprika.
Step 5: Open your can of beer, either drink half or pour out half. Add garlic, ginger, peppercorns and Sichuan peppercorns. The beer will fizz and bubble. Push the opened end of the beer can first into the bottom of the chicken (chicken’s butt) and set the chicken into a aluminum disposable baking tray. Make sure that the beer can is deep into the cavity of chicken so that it sets stable and upright on the aluminum pan. Wash you hands and everything that came in contact with the chicken very well.
Step 6: Make your Peking glaze: In a small frying pan, add olive, garlic and ginger and fry until it becomes aromatic. Add hoisin sauce, soya sauce, oyster sauce, honey and Chinese five spice. If gluten intolerant or diabetic please read my substitution suggestion in the recipe ingredient list. Cook over low heat for about 10 minutes until thick and caramelized. Set aside.
Step 6: Place the chicken on the grill and carefully cover the lid of the grill. Cook the chicken low and slow. Enjoy a beer or a ginger-ale and baste the chicken every 10-15 minutes during the cooking process. About 3/4 of the time in your cooking process, start brushing your chicken all over with your thick and delicious Peking sauce every 10 minutes until done. I brushed my bird twice all over before taking my chicken off the BBQ grill. Your goal is to have the temperature with your meat thermometer read at least 165 degrees F in the meaty park of the thigh, or until all the juices run clear. Depending on the size of your chicken (about 5 pounds) took about 2 hours on the grill.
Step 7: Let your chicken rest for about 10 minutes. Lay your chicken on its side and carefully remove the beer can from the bottom of chicken. A pair of tongs, a fork and a second pair of hands is helpful.
Step 8: Place your Peking Glazed beer butt chicken on a carving board and cut into servings and enjoy this delightful fall of the bone tender and delightful, crispy skinned and saucy Peking style beer butt chicken. If you happen to have little Peking Chinese pancakes and sliced spring onions and hoisin sauce this would be fantastic to serve up just like Peking duck. Otherwise just delicious as it is with a side a rice and Chinese veggies like baby bok choy or snow peas.
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