Cooking, food, Grilling, Menu, recipes

Memorial Day 2007 Burch Cook – Out with Beer Can Tandoori Chicken, by Beverly Hicks Burch

Memorial Day 2007 Burch Cook – out

Burch Bistro Memorial Day 2007 Menu:

Beer – Can Tandoori Chicken

Indian – Style Rice with Cashews & Raisins

Grill Fresh Pineapple with B-B-Q Orange Marmalade Glaze

Bev’s Homemade Orange – Pineapple Sherbet

Beer – Can Tandoori Chicken

From A Barbecue! Bible Cookbook Beer – Can Chicken

[And 74 Other Offbeat Recipes for the Grill]

For the Chicken and “Wash”

¼ cup fresh lemon juice

1 teaspoon coarse salt (kosher or sea)

1 3 ½ – 4 lbs chicken

For the Marinade:

2 cloves of garlic

1 tablespoon minced peeled fresh ginger

1 teaspoon coarse salt (kosher or sea)

2/3 cup milk yogurt (preferably whole milk)

1/3 cup mustard oil or vegetable oil (see Note)

2 teaspoons prepared Chinese mustard (if using vegetable oil, optional)

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

½ teaspoon mace

½ teaspoon nutmeg

½ teaspoon cardamom

½ teaspoon turmeric

½ teaspoon cayenne pepper

½ teaspoon red food coloring (optional; Indians like their chicken very red)

For cooking and serving:

1 can (12 oz.) beer or ¾ cup bottled Indian beer, we used a Shiner Bock and it was just as good

½ red onions thinly sliced

½ cup roughly chopped cilantro or parsley (I personally don’t like cilantro and we substitute parsley in most of our dishes, but will add as small amount. For some reason, cilantro upsets my tummy)

You will also need:

1 empty 12 oz. beer can or and upright vertical chicken roaster (Weber makes a great one).

  1. Make the wash for the chicken in a large resealable plastic bag. Prepare the chicken by removing the giblet, washing and removing the skin from the whole chicken (yes, you read right…the whole bird). Drain and blot dry with paper towels. With a knife, cut gashes in each thigh and two each in each breast. This speeds the absorption of the marinade.
  2. Place the chicken in the plastic bag and the “wash” and put in the refrigerator for 15 minutes, turning twice. Make sure each breast side and the back marinates for 5 minutes.
  3. Prepare the marinade. Place the garlic, ginger, and salt in the bottom of a large mixing bowl and mash to a paste…you can use a mortar and pestle or mini food processor. Then, back in the bowl, add the yogurt, oil, Chinese mustard if using, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne pepper, black pepper, and food coloring. Spoon the marinade over the “washed” chicken. Reseal the bag and let the chicken continue to marinate overnight, turning the bird several times.
  4. If using a can of beer, pour out about ¾ cup and reserve for another use. Punch about 2 other holes in the top of the can. If using a Weber roaster or other vertical roaster, fill the center well with the beer.
  5. Remove the chicken from the marinade.
  6. Place the chicken on the beer can or roaster and tuck the wing tip behind the chicken’s back.
  7. Set the grill for indirect grilling and pre-heat medium high.
  8. Place chicken on center of grate. Cover the grill and cook chicken until nicely brown and internal temperature reaches 180 degrees. Times will vary but could take 1 to 1 ¼ hours. Remove from beer can or roaster and let rest 5 minutes before cutting.

Serves 2 to 4 Enjoy!

To be authentic:

Indian mustard oil

Usually while the food is on the grill, the ice cream make is churning away at the same time on the deck. In way of preparation, I get the bowls I’m going to use and put them in the freezer and have them icy cold just waiting for a bowl of sherbet. My family has been making the tasty treat to not only delight the children but the heat – stressed adults for decades. I have fit both categories.

So, while Tall & Handsome shares his Tandoori chicken, I share my sherbet…spicy & sweet…kinda like us…and our adventures…and how much better can it get than that?

© 2007 Beverly Hicks Burch All Rights Reserved.

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