STEAL THE SHOW AT YOUR INDEPENDENCE DAY BBQ WITH THIS DUAL USE OF OUR NEWLY-CANNED STONE ENJOY BY UNFILTERED IPA
Yep, we went there. Well, she did anyway (on our behalf). As the days heat up and the 4th of July approaches, The Beeroness has fulfilled one of our weirder fantasies by using the first-ever canned version of Stone Enjoy By IPA to stuff up a chicken, then roast on the grill, finishing things off with a homemade chipotle honey glaze. Now that your mouth is watering, pick up a six-pack of Stone Enjoy By 07.04.17 Unfiltered IPA (available nationwide) in time for your weekend celebrations.
"While there are many reasons to cook with beer, the gleeful culinary abuse of poultry via beer can is a fantastic example of one of the main benefits of beer cooking: beer is an unparalleled meat tenderizer. Once you’ve consumed a bird that has recently spent time on a backyard grill propped up with a can of IPA in its haunches, you’ll probably agree: "that molested chicken was delicious!" – It may look silly, ridiculous even, but the way the beer turns your standard chicken into the most delicious chicken you’ve ever had is a thing of beauty. And completely worth the cost of one of your favorite brews to make it happen." – The Beeroness
- 1 whole chicken
- 1 12oz can Stone Enjoy By 07.04.17 Unfiltered IPA
- ¼ cup honey
- 1 tablespoon chopped chipotles in adobo
- 1 tablespoon lime juice
- 1 teaspoon cornstarch
- Preheat grill to medium.
- Make sure the inside of the chicken cavity is empty. Sprinkle the chicken liberally with salt on all sides.
- Pour half (3/4 cup) of the can of beer into a bowl, reserve remainder for glaze.
- Place the half empty can upright on a work surface. Lower the chicken down onto the can until the can is well inside the chicken cavity.
- Set the chicken and can upright onto the grill (use the two legs and the can to create a tripod). Close the lid (remove top rack if it gets in the way of the chicken).
- Grill until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, about 45 minutes.
- While the chicken cooks, prepare the glaze.
- Add the honey, ¾ cup reserved beer, chopped chipotles, lime juice and cornstarch to a small pot over medium high heat. Boil, stirring frequently, until the sauce has thickened, about 6 minutes.
- In the last ten minutes the chicken is on the grill, brush liberally with glaze.
- Remove the chicken from the can, allow to rest for 10 minutes before carving.
- If the chicken is starting to brown too quickly, turn off the heat on one side of the grill, place the chicken over the section of grill without heat.
- If any beer remains in the can after roasting the chicken, please don't drink it! Are you nuts? Pop open a freshie and enjoy along with the freshly-carved roasted chicken and your favorite summer sides.
- We suggest pairing this with our Grilled Potato Salad with Bacon, Blue Cheese and Stone Delicious IPA.