I wanted to make beer butt chicken but I am too cheap to use beer on a chicken. I used spiced ginger ale instead. I also decided to use some oriental seasonings to change up the flavour profile a bit.
I started with a three pound chicken. I mixed 10 ml (2 teaspoons) of sesame oil and 15 ml (1 tablespoon) of canola oil. I rubbed that over all surfaces of the chicken inside and out.
I made a rub with:
15 ml (1 tablespoon) sugar
5 ml (1 teaspoon) paprika
5 ml (1 teaspoon) oriental 5 spice powder
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) ground ginger
I rubbed it over all surfaces of the chicken, inside and out.
ginger butt 01.jpg
I took an empty pop can and put a second hole in the top. I put the following in it:
125 ml (1/2 cup) ginger ale
5 ml (1 teaspoon) oriental 5 spice powder
5 ml (1 teaspoon) ginger
1 clove garlic, smashed with the side of a knife
25 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) sherry (I use cooking sherry)
I put the can in my chicken butt rack and put the chicken on it. I put it in my Louisiana Grills pellet smoker preheated to 375 F.
ginger butt 03.jpg
I smoked it with pitmaster blend for one hour and 20 minutes.
ginger butt 04.jpg
I took it inside and let it rest for 10 minutes before carving.
ginger butt 05.jpg
We served it with Copper Penny Carrots, Deli Style Coleslaw and Spicy Ziti.
The chicken was tasty and moist, the skin had some crisp and a nice flavour from the rub. I will be doing this again.
I started with a three pound chicken. I mixed 10 ml (2 teaspoons) of sesame oil and 15 ml (1 tablespoon) of canola oil. I rubbed that over all surfaces of the chicken inside and out.
I made a rub with:
15 ml (1 tablespoon) sugar
5 ml (1 teaspoon) paprika
5 ml (1 teaspoon) oriental 5 spice powder
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) ground ginger
I rubbed it over all surfaces of the chicken, inside and out.
ginger butt 01.jpg
I took an empty pop can and put a second hole in the top. I put the following in it:
125 ml (1/2 cup) ginger ale
5 ml (1 teaspoon) oriental 5 spice powder
5 ml (1 teaspoon) ginger
1 clove garlic, smashed with the side of a knife
25 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) sherry (I use cooking sherry)
I put the can in my chicken butt rack and put the chicken on it. I put it in my Louisiana Grills pellet smoker preheated to 375 F.
ginger butt 03.jpg
I smoked it with pitmaster blend for one hour and 20 minutes.
ginger butt 04.jpg
I took it inside and let it rest for 10 minutes before carving.
ginger butt 05.jpg
We served it with Copper Penny Carrots, Deli Style Coleslaw and Spicy Ziti.
The chicken was tasty and moist, the skin had some crisp and a nice flavour from the rub. I will be doing this again.
Comment