The problem with being semi-nomadic is that sometimes one does not always end up with all their creature comforts when residing in a transitional location. Case in point for me this summer is not having a grill to prepare gluttonous smoke-filled recipes on. It’s a hardship that I’m only barely enduring.
However, desperate times call for desperate actions and the result was this beer can chicken with a spicy bourbon peach glaze recipe that I prepared in the oven. Though I didn’t recreate the smoky goodness that comes from the grill, the use of mesquite smoked salt helped to add some of the desired smokiness. One positive to preparing beer can chicken in the oven is that the drippings and juices can be easily collected to create a wondrous gluttonous gravy to serve with the chicken.
The overall result of this experiment was applause from the taste testers and the acknowledgement that one serving wasn’t enough. Seriously, it’s peaches, bourbon, and spice on a beer can chicken. How can you not have seconds?
- 1 whole chicken (cleaned, rinsed, and dried)
- 6 anaheim peppers
- 6 peaches (halved, pits removed)
- 1/2 cup bourbon
- 2 tbsp butter
- 2 tbsp brown sugar
- Smoked paprika
- Salt and pepper
- Smoked salt
- Olive oil
- Non-stick spray
- 1 can of a cheap American lager
- Preheat you oven to 400 degrees.
- Place the anaheim peppers on a baking sheet. Drizzle with olive oil, and generously season with pepper and smoked salt (an additional lay of non-stick spray doesn’t hurt here).
- Roast the peppers in the oven, rotating every fifteen minutes or so to ensure even cooking.
- The peppers are good to go when slightly charred on all sides (if needed use the broiler to accelerate the process). Remove and set aside to cool.
- Toss the peppers in a food mill (or processor), grind the peppers into a bowl, and set aside.
- Toss the peaches into the cleaned food mill (or processor) and grind into a bowl.
- Transfer the peach puree into a large frying pan over medium-low heat. To the peachness add the bourbon, butter, and brown sugar.
- Stir until thoroughly dissolved and continue to cook for 10-15 minutes to allow the flavors to meld.
- Gradually add small amounts of the pepper puree to the peachy glaze, tasting after each addition until the desired spicy level has been reached…we found 1 tbsp created the perfect balance of sweetness and spicy for us. Remove from heat and set aside.
- Preheat your oven to 350 degrees.
- Drizzle olive oil over one side of the chicken and generously season with salt, pepper, and smoked paprika.
- Repeat on opposite side and season the cavity as well. To obtain a smokier chicken substitute in smoke salt for regular.
- Pop the top of your beer (if you haven’t already) and rapidly drink half of the beer…true gluttons should already be on their third beer right now.
- Puncture the top of the beer can, added two to three extra holes. Add a spoonful, two, or three of the anaheim pepper puree to the can and gently shake to combine the peppers and beer.
- Line a casserole pan with aluminum foil (you’ll need it), place the beer can in the middle of the pan, and violate the chicken by stuffing placing the cavity on top of the can like above.
- Stick the chicken in the oven and cook away. Oh and if you’re wondering what type of beer I used here is a clue…
- While the chicken is cooking, bast every 20 minutes or so with the spicy bourbon peach glaze (be sure to leave around half of the glaze for making gravy).
- The chicken should take around two hours to cook and use a meat thermometer to taste the doneness of the chicken (every section should have a temperature of at least 165 degrees).
- Using tongs, carefully remove the chicken from the beer can and transfer to a platter or cutting board. It’s understood if you can’t stop yourself from diving in and eating the chicken’s skin.
- Time to make some gravy!! Stir in spoonfuls of the beer can chicken drippings from the casserole pan with the remaining spicy bourbon peach glaze over medium low heat…tasting while you go until the desired flavor has been obtained.
- Hack up that beer infused bird and serve with a gluttonous helping of the glaze turned gravy. Damn those wings were good!
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