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Beercan Chicken

4 persons | Kamado, Poultry | Meat | Main dish


Brush the chicken with mustard. Next, sprinkle the chicken with chicken seasoning. Unscrew the lid of the beer can with a can opener and take 3 sips from the can. Add the garlic, thyme and lemon. Insert the can into the back of the chicken and place it upright on a 180°C medium-fired Yakiniku. Then remove the chicken from the tin and slice the chicken.

Usually the chicken is done after 45 - 60 minutes. Check this by inserting a core sensor into the bolts. The chicken must be 70°C.

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  • 1 large 1.4 kg chicken (preferably labeled rouge)
  • 1 can of beer
  • 3 cloves of garlic
  • 2 sprigs of thyme
  • 1 lemon
  • 2 tablespoons chicken herbs (preferably homemade, including fennel herbs)
  • mustard


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