Sunday, October 3, 2010

FBC: Lemon Grass Chili and Asian Beer

Peter's neighbor gave him this gargantuan zucchini

Frat Boy Chicken Series
Honey Chipolte BBQ with Honey Larger
Lemon Pepper with Hefeweizen

This particular recipe took a while to develop.  Originally, I tried lemon grass with tarragon and garlic, which created beautiful and authentic flavours, but it failed to appeal to my Western friends. Too authentic maybe...

Asian beers, specially Southeastern Asia such as Tai and Philippine, are light, acidic with strong citric flavours.  These pair well with spicy, light, citric food, so I went with lemon grass, Tai chili, chili flakes, cayenne, shallots, some mysterious green chili that I found in the back of my fridge.  The second try was too spicy and not citric enough.  I finally properly adjusted all the spices on the forth try.

In addition to the FBC series chicken, this time I figured out that I can add more aromatic spices and acidity (helps tenderize the chicken) inside the beer can.  I can also season the chicken's cavity with additional rub.


1 bottle/can Asian beer of your choice
1 empty clean can
1 whole chicken
1 tablespoon coarse salt (slightly grounded)
2 tablespoon coarse black pepper
4 tablespoon olive oil
1-2 stalks of lemon grass
1 small green or red Tai chili (minced)
2 tablespoon chili flakes with seeds
½ shallot (minced)
1 tsp cayenne pepper (adjust to preferred spice level)
2 tsp lemon juice
1 tsp ground cilantro
½ tsp ground fennel seed


1. Preset the oven to convection 425F.
2. Clean the chicken, pat dry with paper towel.
3. Mix salt, black pepper, and olive oil in a bowl. Brush the mixture onto the chicken.
4. Pour 1 cup of beer into the can (if it's not already in a can).
5. Finely minced the white part (bottom) of the lemon grass set aside.  Roughly chop the drier greener part of the stem and put it in the can
6. Prop the chicken onto the can and arrange the legs so the chicken is well-balanced and sits straight up.
7. Bake it for 10 minutes. In the mean time, mix the left over salt and pepper mixture, ⅓ cup of beer, minced lemon grass, and the rest of the spices.
6. Lower the oven temperature to 300F
7. Take the chicken out. Brush the lemongrass mixture onto the chicken.
8. Put the chicken back in the oven and bake for 40 minutes or until the chicken's internal temperature reaches 160F. Glaze it with more beer and lemongrass occasionally.
9. Enjoy the rest of the beer while you wait for your roast!
10. Once it is ready, leave it to cool for 20 minutes before carving. This will help the moisture in the chicken to settle.

Click here more information on this peculiar way of roasting chicken. 

No comments:

Post a Comment