Chicken rub 12 grams of Sea salt 10 grams of Palm sugar 5 grams Smoked paprika powder 2 grams of Garlic powder 2 grams of Mustard powder 2 grams Black pepper 1 gram Chili powder
Optional 250 grams Early potatoes 10 Cherry tomatoes 1 Zucchini 1 Red bell pepper
Pastry brush Poultry casserole (beer can chicken pan) Paper towel Marinade syringe Mortar
Prepare all ingredients for the Wild Mill beer chicken. First, prepare the chicken rub with sea salt, palm sugar, smoked paprika, garlic powder, mustard powder, black pepper and chili powder. Mix all these ingredients together in a mortar. You can also use an electric coffee grinder for this.
Optional. Wash the bell red pepper and remove the seeds and roughly chop the red bell pepper. Wash the zucchini and cut it into chunks. Halve the cherry tomatoes. If necessary, pre-boil the potatoes and let them cool slightly.
Fill the standard in the poultry casserole with Wild Mill (Beer) triple. Sprinkle some chicken seasoning over the bottom of the poultry casserole.
Check the chicken if there are any remnants of the feathers on it, if necessary remove these. You can use tweezers for this. Fill the marinade syringe with Wild Mill triple. Loosen the skin from the chest. Inject the marinade info the chicken at its thighs and under the skin of the breast. Fold the skin back over the chicken. Pat the beer chicken dry with kitchen paper.
Pour 10 ml Wild Mill triple into the ginger syrup and mix it together. Brush the chicken all over with the mixture of Wild Mill triple and ginger syrup, use a baking brush. Sprinkle the chicken evenly with the chicken rub, massage it well. Place the chicken on the poultry casserole.
Divide the sliced red bell pepper, zucchini and tomatoes evenly over the bottom of the poultry casserole. Place the potatoes on top.
Let the beer chicken come to room temperature.
Prepare the barbecue indirectly with a temperature of 190 – 200 gr. C.
When the barbecue is up to temperature, place the poultry casserole with the chicken in the barbecue. Close the lid of the barbecue and cook the Wild Mill beer chicken indirectly in approximately 60 to 75 minutes until golden brown. When the chicken reaches a core temperature of 75 gr. C. in the thickest part of the thighs and 72 gr. C in the breast, the chicken is cooked.
Remove the Wild Mill beer chicken from the barbecue and let it rest under aluminum foil for a while. The core temperature may rise slightly. Cut the Wild Mill beer chicken into pieces before serving. Serve the Wild Mill beer chicken together with the potatoes and vegetables.