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Beer Can Chicken - Thai Style


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First attempt at Beer Can Chicken on the Dragon Egg Kamado.......

Turned out beautifully moist with crisp skin and infused with an interesting flavor, using Thai Beer Chang and Thai herbs and spices, Garlic, Lemon Grass, Ginger, sweet Basil & chilies....



- Open beer and drink half :) 
- Chop herbs & Spices and push into can
- Make small holes just below rim of can
- Insert can into chicken cavity
- Place upright on grill at approx. 200 Degrees for 50 mins
- Increase to 250 degrees for last 10 min to crisp up skin
- Serve with Thai sticky rice and sweet chilly dipping sauce. I bought one ready made.


Not sure if the heat deflector should ne used but it turned out nice anyway without.






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