Chef Yadira Garcia is a Dominican, Bronx-born chef. Her Caribbean Chimichurri Jerk Baked Beer Can Chicken with Edible Flower & Microgreens Garnish not only brings the spiciness known to the Caribbean diaspora, but is a dish that serves as an ode to family and tradition. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
1. Rinse chicken under cold water, remove giblets and neck. Drain and pat dry
2. Prepare Brine for chicken (Brine from 3-24 hours)
3. Prepare Chimichurri compound butter and Jerk Sauce
4. Preheat the oven at 350.
5. Pull the chicken from Brine. Rub the prepared seasoning over the bird. Compound butter under the skin, jerk sauce over the skin
6. Fit the whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
7. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow it to rest in a warm area for 10 minutes before slicing.