Amber Ale Chicken with Roasted Potatoes Recipe

By: Andrea Alden

Whether it’s a weeknight or a family dinner, this recipe for Amber Ale Chicken with Roasted Potatoes is easy and sure to please. Imagine making a beer can chicken without having to remove the dangerous, hot beer can, while simultaneously roasting the best potatoes ever. With this recipe and the Napoleon Premium Chicken Infusion Roaster, you can.

Prep Time

30 min

Cook Time

90 min

Yield

Difficulty

Easy

Amber Ale Chicken with Roasted Potatoes Recipe

Ingredients

Method

Photos

Ingredients

1 roasting chicken
1 can (354 ml) amber ale or lager
3 cups (750 ml) chicken stock
1 large yellow onion, cut into wedges
2 to 4 cloves garlic
1 tbsp. (12.5 g) brown sugar, packed
1 tbsp. (17 g) kosher salt
1 tsp. (1.3 g) dried mustard
1 tsp. (2.3 g) ground black pepper
1 tsp. (1.4 g) dried thyme
½ tsp. (3 g) garlic powder
½ tsp. (2.4 g) onion powder
1/3 cup (79 ml) butter, melted
2 to 4 russet, red or Yukon gold potatoes
¼ cup (59 ml) butter/oil
Salt and pepper to taste

Method

Wash and peel the potatoes, cutting into uniform 1-inch (2.5 cm) chunks. Bring a pot of salted water to the boil and par-boil the potatoes until they are just fork tender. Drain, toss gently with ¼ cup (59 ml) of melted butter or oil and season to taste.
Preheat your barbecue to 400°F (200°C) using one to two burners set to medium-high. Preferably using the two outside burners leaving one to two burners in the middle off.
In a small bowl, combine the brown sugar, salt, mustard, pepper, thyme, garlic and onion powder. Season the chicken on all sides and inside.
Remove the skin and slice the onion into 6 or 8 wedges. Remove the stem end and paper from the garlic, then crush them under the knife.
Place the chicken roaster onto the barbecue between the lit burners. Pour 1 can of beer and 1 cup of chicken stock (250 ml ea.) into the base of the Premium Chicken Infusion Roaster. Replace the wok-top and infusion cone. Brush both with some of the melted butter. Place the chicken onto the infusion cone and arrange the potatoes, onion wedges and garlic around the base.
PRO TIP: Let the beer come to room temperature before pouring it into the chicken roaster so that your barbecue doesn’t have to work so hard to get the beer hot. Use hot or room temperature chicken stock too.
Cook the chicken for about 30 minutes with the lid closed. Open things up, baste the chicken with the melted butter, and turn the roaster 90° so that the breast is facing one of the burners. You may also need to move the potatoes around.
Cook for another 10 to 15 minutes. Check the temperature in the breast, and brush with butter again.
When the chicken reaches about 160°F (71°C) in the breast, carefully remove the chicken roaster from the barbecue. Remove the chicken from the roaster and allow it to rest for at least 10 minutes before carving. While the chicken is resting, you can make some delicious homemade gravy using the drippings from your infusion roaster and some veggies.

This Amber Ale Chicken with Roasted Potatoes recipe is easy and delicious. The brown sugar and the sugars from the beer caramelize to provide a deep and rich flavor, while the liquid steams the chicken to keep it succulent throughout the cooking process. This barbecued beer can-style chicken recipe should quickly become one of your favorites. What’s your favorite style of barbecued chicken? Share your favorite BBQ chicken recipes, stories and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.