Lacquered Saigon Chicken on a Beer Can
Prepare to elevate your grilling game with Lacquered Saigon Chicken on a Beer Can—a show-stopping recipe that blends vibrant Vietnamese flavors with the smoky magic of barbecue. This juicy whole chicken is marinated in a bold mixture of fish sauce, soy sauce, hoisin, honey, ginger, garlic, and a touch of zesty lime, creating a caramelized lacquered finish that's both sweet and savory. Perched atop a half-full can of beer, the chicken stays incredibly moist while absorbing aromatic steam from inside the grill. Basted to perfection and garnished with fresh scallions and cilantro, this dish emerges as a stunning centerpiece with irresistible depth of flavor. Perfect for summer cookouts or family dinners, serve it with jasmine rice or your favorite sides to complete the meal.
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Ingredients
- 1 3-4 pounds whole chicken
- 1 can of beer (12 oz)
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon ground black pepper
- 1 tablespoon Sriracha or chili sauce
- 2 tablespoons vegetable oil
- 3 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Directions
Step 1
Preheat your grill to medium-high heat, leaving one side of the grill turned off to create an indirect cooking zone.
Step 2
Remove any giblets from the chicken and pat it dry with paper towels. Tuck the wings behind the back of the chicken.
Step 3
Open the can of beer and pour out (or drink) about half, leaving half the can full. Use a can opener to widen the opening slightly for better steam circulation.
Step 4
Combine the fish sauce, soy sauce, honey, hoisin sauce, sesame oil, brown sugar, grated ginger, minced garlic, lime juice, black pepper, and Sriracha in a bowl. Whisk until smooth to create the marinade.
Step 5
Reserve 1/4 cup of the marinade for basting and pour the rest into a large resealable plastic bag with the chicken. Marinate the chicken for at least 1 hour or up to overnight in the refrigerator.
Step 6
Carefully remove the chicken from the marinade, letting any excess drip off. Rub the chicken all over with vegetable oil and season lightly with additional black pepper.
Step 7
Lower the chicken onto the beer can so the can fits snugly in the cavity, allowing the chicken to stand upright. Balance the chicken legs to form a tripod with the can for stability.
Step 8
Place the chicken on the cooler, indirect cooking side of the grill. Cover and cook for roughly 75-90 minutes, basting with the reserved marinade every 20 minutes.
Step 9
Check the internal temperature of the chicken with a meat thermometer. It is done when the thickest part of the thigh reaches 165°F (74°C).
Step 10
Once cooked, carefully remove the chicken and beer can from the grill (use tongs and oven mitts—it will be hot). Let the chicken rest for 10 minutes before carefully removing the beer can.
Step 11
Carve the chicken and serve garnished with sliced scallions and chopped cilantro. Serve alongside jasmine rice or your favorite side dishes.
Nutrition Facts
| Serving size | (2127.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1180.4 |
| Total Fat 53.5g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 23.5g | |
| Cholesterol 103.5mg | 0% |
| Sodium 6718.5mg | 0% |
| Total Carbohydrate 126.4g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 89.7g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 169.4mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 1134.6mg | 0% |
Source of Calories