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Brian Bates


Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences - he comes from a family of cooks (he and his two brothers are all professional chefs).
He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade.
He spent several years working different stations as well as apprenticing under head chefs - adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.
He considers being culinary coordinator at Central Market Mill Creek "an awesome opportunity to experiment with the best ingredients."
His favorite kind of cooking is New Orleans-style Southern cooking.

 

A ​dry white wine with a fruity finish .

If cooking on the grill, be sure to put a piece of foil on the grill top to catch the grease. This will keep your coals from flaring up and burning your bird!

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Five-Spice Beer-Can Chicken

Ingredients

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  • 1 whole chicken
  • 3 tablespoons Chinese five spice
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Olive or vegetable oil
  • 1 (12 ounce) can beer
  • 2 tablespoons orange juice
  • 2 whole cloves garlic, peeled
  • Salt and freshly ground black pepper

Directions

Pat chicken dry with paper towels and remove neck and giblets from cavity. Season well, inside and out, with salt and pepper.  Stir together five spice and cayenne. Add just enough oil to make a paste and rub over outside of chicken.
Pour out about half of beer (into a glass to enjoy while you cook?). Add orange juice and garlic cloves to can. Sit chicken upright and place can in cavity. Push chicken down to cover can, with legs sitting out in front to keep upright (or use a beer-can chicken rack).
To grill, heat grill to 400°F and cook chicken over indirect heat until internal temperature reaches 165°F, about 45 minutes to 1 hour. Alternately, sit chicken on a baking sheet lined with foil and bake in a 400°F oven, 45 minutes to 1 hour. Carefully lay cooked chicken on a serving platter (some beer will spill out – that’s OK) and remove can with tongs. Let rest for 15-20 minutes before carving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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