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CHILI LIME BEER BBQ CHICKEN

COLLABO POULET BBQ A LA BIERE

In collaboration with
Samuel Joubert, Le Coup de Grâce

Whole Poultry Grills BBQ Summertime
4-6 Portions
30 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

CHILI LIME BEER BBQ CHICKEN

  • 1 can (473 ml) lager
  • 2 tbsp. (30 ml) olive oil
  • 1/2 cup (125 ml) honey
  • Juice from 2 limes
  • 10 sprigs of chive, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 red bird’s eye chilies, seeded and very finely chopped
  • Herbes de Provence
  • Salt and ground pepper

CORN SALAD

  • 3 cups (750 ml) frozen corn
  • Olive oil
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 container fresh cherry tomatoes, halved
  • 3 tbsp. (45 ml) red onion, finely chopped
  • 1 handful fresh cilantro, finely chopped
  • Juice of half a lime (or more, to taste)
  • Salt and ground pepper

Directions

Click the steps to erase them.

CHILI LIME BEER BBQ CHICKEN

  1. Place chicken in a large sealable plastic bag and set aside.
  2. Pour 1 cup of beer into a bowl. Add remaining marinade ingredients to the bowl, except the Herbes de Provence. Generously season with salt and pepper and mix. Pour three quarters of marinade over chicken and seal bag, removing as much air as possible. Refrigerate along with remaining marinade for 8 hours, turning chicken occasionally. Keep can of remaining beer to use for grilling.
  3. Preheat BBQ to medium, approx. 400 °F (200 °C), then turn off one burner.
  4. Remove chicken from bag, drain, and push beer can into cavity so chicken and can are standing upright. Place on an aluminum plate, generously season with salt and pepper, and sprinkle with Provence herbs to taste.
  5. Place chicken on the unlit side of the grill to cook over indirect heat. Cook 1–1½ hours or until internal temperature of chicken thigh reaches 165 °F (75 °C). Baste chicken occasionally using remaining marinade.

CORN SALAD

  1. Heat a good drizzle of olive oil in a large skillet on high heat and add corn. Season with salt and pepper and mix. Cook for 7 to 8 minutes, stirring constantly, or until corn is golden. Tip into a bowl and let cool 10 minutes.
  2. Add remaining ingredients and a light drizzle of olive oil. Season with salt and pepper. Mix and refrigerate 15 to 20 minutes before serving with chicken.