Molly roasts the juiciest, stickiest and crispiest chicken using the beer can cooking method and a sweet, savory glaze!
RECIPE COURTESY OF MOLLY YEH
Total: 12 hr
Active: 2 hr
Yield: 3 to 4 servings
Dry Brined Chicken:
1 3-to-4 pound whole chicken, giblets removed
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 tablespoon (1 1/2 teaspoons) store-bought five spice powder
1/2 cup (114 grams) hoisin
3 tablespoons (46 grams) soy sauce
2 tablespoons (42 grams) honey
1 tablespoon lime juice
1 tablespoon neutral oil
1 1/2 teaspoons five spice powder
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 teaspoon garlic powder
1 16-ounce tall boy can of beer
Pancakes and sliced scallion, for serving
For the dry brined chicken: Separate the skin from the breast by sliding a spoon or spatula in the rear of the chicken, gently pulling the skin from the breast meat but leaving the skin intact and connected. Sprinkle the chicken evenly with salt, pepper and the five spice powder and rub into the skin. Leave uncovered in the fridge on a cooling rack set over a baking sheet for 12 to 24 hours.
For the hoisin glaze: Mix together the hoisin, soy sauce, honey, lime juice, neutral oil, five spice powder, sesame oil, ginger and garlic powder in a bowl. Pour half of the glaze into a small bowl, for serving, and set aside.
Arrange an oven rack in the lower third position and preheat the oven to 400 degrees F.
Remove the chicken from the fridge. Pat dry with a paper towel to remove excess moisture. Open the beer and pour about 1 cup into a measuring cup and set aside. Insert the chicken onto the beer can between the leg cavity and place standing up in a roasting pan. Roast until the skin is crisp and the chicken registers 140 to 145 degrees F on an instant read thermometer inserted in the deepest part of the thigh, about 1 hour.
Remove the chicken from the oven and pour the reserved beer into the pan. Brush the chicken all over with the remaining glaze. Continue to roast until the chicken is deeply glazed and the internal temperature registers 165 degrees F on an instant read thermometer, about 20 more minutes, tenting with foil if it gets too dark.
To finish: Let the chicken rest before removing it from the beer can. Slice into desired portions. To serve, remove both breasts keeping the skin intact. Slice thin to serve in pancakes. Cut the remainder of the chicken into 6 pieces (2 legs, 2 thighs, 2 wings) and finish with green onions and reserved hoisin glaze.