|YIELDS: 6 Servings||PREP TIME: 20 mins||COOK TIME: 1 hr 25 mins||TOTAL TIME: 1 hr 25 mins|
1 stick cold, unsalted butter, cut into cubes
(3) 2 1/2-3 lb chickens
1 lemon, quartered
rind from 2 oranges, cut into 1/2" thick slices
1 cup dry rub (recipe below)
2 cups orange-hoisin glaze (recipe below)
1 cup chili powder
½ cup brown sugar
2 tbsp cinnamon
2 tbsp celery salt
2 tbsp Chinese 5-spice
2 tbsp coriander
2 tbsp oregano
1 tbsp yellow curry powder
1 tbsp red chili flakes
1 tbsp nutmeg
1 tbsp garlic powder
kosher salt and black pepper to taste
2 cups orange juice
1 cup brown sugar
½ cup (1 stick) unsalted butter, cubed
10 oz hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced
1 orange, rind removed and juiced
1 lemon, rind removed and juiced
1 lime, rind removed and juiced
1 thumb sized piece of ginger, peeled and sliced
1 stalk lemongrass, sliced in half horizontally and bruised with the back of a knife
1 jalapeño, sliced
Large foil roasting pan
4 Ceramic Beer Cans
- Combine all ingredients for the rub in a medium bowl and mix well.
- Combine the butter and brown sugar in a saucepan over medium-high heat. Cook, stirring often, until the butter has melted.
- Add the orange juice, hoisin, garlic, onion, orange, lemon, and lime rind and juice, lemongrass, jalapeño, and ginger.
- Bring to a boil then reduce heat and simmer for 20 minutes.
- Remove from heat and set aside.
- Preheat grill or smoker to 300°F.
- Pour half of each beer into a large roasting pan then set the cans upright inside of the pan.
- In a medium bowl, mix together the cubed butter and dry rub.
- Rinse the chickens and pat dry. Rub each chicken generously with the seasoned butter, making sure to get under the skin.
- Place one lemon quarter inside of each chicken then place the chickens on the beer cans.
- Add the orange peels to the pan and roast for 1 hour.
- After 1 hour, remove the pan from the grill and generously ladle the orange-hoisin glaze over the chickens. Return to the grill and continue cooking until the glaze has caramelized to a dark golden brown, about 25 minutes. The internal temperature of the thigh should read 160°F.
- Remove from the grill, tent with foil, and let rest for 15 minutes.
- Cut out the backbone of each chicken and cut the breast down the center. Serve and enjoy!