Recipe by Tish
This is a variation of the Vietnamese lacquered chicken. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like Asian lacquer.
Top Review by Peter J
Amazing! Made all as directed apart from using hickory chips using a smoker box in a gas BBQ. The chicken was super moist, the meat had a perfect amount of smoke flavor and the skin was delicious. While I've smoked food a fair bit before the instructions are also really clear and precise for anyone who hasn't.
- 1⁄4 cup soy sauce
- 3 tablespoons rice wine or 3 tablespoons dry white wine
- 1 tablespoon asian dark sesame oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon Chinese five spice powder
- 1⁄4 teaspoon ground cinnamon
- 1 (3 1/2-4 lb) chicken, whole
- 1 garlic clove, lightly smashed with the side of a cleaver
- 1 slice peeled fresh ginger, 1/4 inch thick, gently crushed with the side of a cleaver
- 1 (12 ounce) can beer
- spicy peanut sauce
- 2 cups wood chips, preferably apple or cherry
Directions See How It's Made
- Make the marinade: Place the soy sauce, wine, sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix.
- Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
- Remove and discard the fat just inside the body and neck cavities.
- Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls.
- Place the garlic and ginger in the main cavity of the chicken.
- Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
- Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly.
- Pop the tab off the beer can.
- Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use.
- Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade.
- Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
- Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
- The rear leg of the tripod is the beer can.
- Tuck the tips of the wings behind the chickens back.
- Set up the grill for indirect grilling and preheat to medium.
- If using a charcoal grill, place a large drip pan in the center.
- If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
- When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
- Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F), about 1 1/2- 1 1/2 hours.
- If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
- If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
- Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests.
- Let the chicken rest for 5 minutes, then carefully lift it off the support.
- Take care not to spill the hot beer or othewise burn yourself.
- Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch).