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Beer Can Braai Butt Chicken Recipe

Yeah, this one has an awful name, but it’s pretty awesome. Marinade a chicken for a good 24 hours before cooking. Open a can of beer and drink half, then spoon in a table spoon of your marinade. Shove, I mean, insert the beer up the chickens’ rear end. Place the entire thing balanced upright in the centre of a hot, closed braai and about an hour later, voila!

You really can just make your favourite marinade, but here are a few options:

Simple and Easy

  • 1 tablespoon chopped fresh rosemary
  • 100ml olive oil
  • 100ml oz fresh lemon juice
  • 2 garlic cloves, crushed
  • Salt and pepper to taste

Hot and Spicy

  • 1 teaspoon paprika
  • 1 teaspoon barbecue spice
  • ½ teaspoon peri-peri
  • 3 cloves crushed garlic
  • 100ml olive oil
  • Salt, to taste
  • Chilli flakes, to taste

Fresh and Fruity

  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • ¼ cup olive oil
  • ½ teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 finely chopped red chilli or more if you like it haaawt
  • Salt to taste

Sweet and Salty

  • 100ml honey
  • 100ml soya sauce
  • 50ml Hot English mustard
  • 50ml Wholegrain mustard
  • 3cm ginger, finely chopped

Smokey and Sweet

  • 150ml tomato sauce
  • 150ml chutney
  • 1 teaspoons barbecue spice
  • 2 teaspoons Worcestershire Sauce
  • 3 teaspoon sugar
  • Salt and pepper to taste

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Written by Kayli Vee

Copywriter at an ad agency and co-owner of the Foodblog Group. I heart oysters, gin and tonic, biltong and clever advertising.

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