Recipe: Beer Can Chicken Caesar01:00|BRANDED
Beer can chicken is a fun way to cook chicken on the bbq, plus it’s a real crowd pleaser when made into our delicious chicken caesar salad. We use Greek yoghurt and avocado in the dressing to make it extra creamy. Prep time: 10 mins Cook time: 75 mins Serves: 4 INGREDIENTS: For the Chicken: - 1 Waitoa Whole Chicken - 1 can Emerson’s Into The Valley Raspberry Sour - 1 tbsp Mrs Rogers Authentic Southern Style Chicken Blend - Olivado Avocado Cooking Oil For the Caesar: - ⅓ cup Mainland Parmesan, grated - 2 of The Fresh Grower Mini Crunchita Cos, roughly chopped - leave a few leaves for serving - 6 Delmaine anchovy fillets For the Dressing: - 1 New Zealand Avocado - 1 garlic clove, crushed - ⅓ cup Anchor Unsweetened Greek Yogurt - 1 tbsp Olivado Avocado Garlic Oil - 2 tsp Worcestershire sauce - Zest & Juice of ½ lemon - 3 Delmaine Anchovy Fillets Beer Match: Emerson’s Into The Valley Raspberry Sour METHOD: For the Chicken: 1. Make sure chicken is clean and dry. 2. Rub with oil and Mrs Rogers spice blend. 3. Open your beer can and take a few sips - you want the can to be around ¾ full. Lift your bird and mount the cavity over the open beer can. 4. Transfer your beer can chicken to your BBQ griddle, balancing the bird with the 2 legs and beer can. 5. Cook the chook over a medium indirect heat (180C) for roughly 1hr - 1hr 15, or until the juice runs clear. 6. Rest for 10 minutes before serving. For the Dressing: 7. Blitz the avocado, garlic, Greek yoghurt, worcestershire sauce, lemon and anchovy fillets in a food processor until you have a smooth dressing. For the Caesar: 8. Dress the cos with the avocado yoghurt dressing and sprinkle with parmesan. 9. Serve chicken alongside caesar with a crispy cold can of beer and devour while hot! This recipe is brought to you by fresh.co.nz.