Summer Ale Chicken with Caramelized Onions
- 3 – 4 lb. chicken
- 2 Tbsp. coarse sea salt or kosher salt
- 1 Tbsp. vegetable oil
- 2 tsp. coarsely ground black pepper
- 2 Tbsp. brown sugar
- 1 bottle summer ale (or other favorite ale)
- 2 Tbsp. paprika
- 2 sweet onions, sliced
- 1 tsp. dry mustard powder
- 1 bay leaf
- 1 tsp. chili powder
- 4 sprigs fresh thyme leaves
- Clean the chicken by removing the giblets, rinsing with water, and drying thoroughly with paper towel.
- Brush the chicken all over with the vegetable oil. Make the rub by combining the brown sugar, paprika, mustard powder, chili powder, salt, and pepper. Rub the mixture all over the chicken, both inside the cavity and all over the skin. Preheat the oven to 350°F, or preheat the BBQ grill for 10 – 15 minutes. If you’re using a BBQ grill, create an indirect cooking area by turning off one of the burners or moving the coals to one side of the grill. The indirect cooking area will be the area with the turned off burner, or the side of the grill with fewer coals. Pour the beer into the center of the chicken roaster dish. Add any remaining spice rub to the beer.
- Place the chicken over the center of the chicken roaster dish. Season the onions with salt and pepper and place them in the chicken roasting pan around the chicken. If you’re using a BBQ grill, pour any remaining beer over the onions so they’re covered. Check throughout cooking to make sure the liquid doesn’t evaporate completely.
- Roast or BBQ (over indirect heat) the chicken until the internal temperature of the inner thigh meat registers 165°F on an instant read thermometer. The timing will depend on how big a chicken you’re roasting. A 4-lb. chicken will take about 75 minutes. Allow the chicken to cool for 4 – 5 minutes on the chicken roaster dish. Carefully remove the chicken and serve with the caramelized onions.