Entrees » Citrus & Serrano Beer Can Chicken
Print RecipeIngredients
- 1 whole chicken, giblets removed, rinsed & pat dry
- 16 oz can of beer
- salt
- pepper
- handful of crushed garlic cloves
- serrano peppers
- rosemary
- Poe-Co-Loco seasoning (see ingredients below)
- butter for basting
- 1 tsp white pepper
- 1 tsp ginger, minced
Poe-Co-Loco Seasoning
- 1 tsp ground cumin
- 1 tsp dark chili powder
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper
Minted Tuffle Sea Salt (optional)
- 1 lb sea salt
- 1 can of truffle peelings
- 1 large bunch of mint, chopped
Vanilla Sugar (optional)
- ½ lb sugar
- 2 vanilla beans, split in half
How-to
Make Poe-Co-Loco Seasoning
- Combine cumin, chile powder, paprika, coriander, cayenne, white pepper and ginger together in a large mixing bowl and stir thoroughly to mix
Minted Truffle Sea Salt (optional)
- Combine all ingredients. This mixture will last indefinitely if kept covered tightly
Vanilla Sugar (optional)
- Remove the inner vanilla from the bean and mix with sugar. Place vanilla bean shell into the sugar, cover and store in a plastic container
Season & Grill Chicken
- Season chicken with salt and pepper
- Place serrano chilies and rosemary sprigs under the chicken skin on both sides
- Rub a handful of crushed garlic cloves over the skin
- Drizzle with yuzu citrus juice, fresh lemon and lime juice
- Pour ½ can of beer into a glass
- Prop chicken on the half-empty can
- Place can and chicken upright on grill and cook 45 minutes to 1¼ hours over medium heat. (Grilling times vary depending on the size of the chicken. With a meat thermometer, check for an internal temperature of 160° to know your bird is done!)
Brian Poe
Chef Brian Poe is a seasoned and skilled chef, continually pushing himself and his food to the max. Originally from a small town in Georgia, Poe began his serious cooking career during the 1996 Olympic Games held in Atlanta. From there he made his move out west and began to hone his skills at the Pinon Grill, located within the Millennium Scottsdale Resort in Arizona. In 2003 Poe moved to Boston as Executive Chef and Director of Food & Beverage for the renowned Season’s Restaurant at the Millennium Bostonian Hotel. Poe explores the food scene everywhere he goes, from farms, to production lines, to family barbeques. In February 2009 Chef Poe partnered with The Rattlesnake to create POE @ Rattlesnake Bar & Grill. The new menu intertwines Mexican cuisine with flavors from the Southwest and South America.
POE @ Rattlesnake Bar & Grill.
Grilled chicken with serrano chiles and a generous drizzle of citrus sounds pretty tasty. But Chef Brian Poe jumpstarts the bird with his own seasoning mix, Poe-Co-Loco, a blend of cumin, chili powder, paprika, coriander, cayenne pepper and ginger. Prop the chicken on a nice big can of lager and then let the grill do its job.
Brian Poe 5 stars based on 2 reviews
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