Chinese 5 Spice Beer Chicken

Makes 4 servings

Ingredients:

1 Roasting Chicken (3-5 lbs)

2 tsp Kai Spices Alaea Sea Salt

1 Tbsp Kai Spices Chinese 5 Spice

1 can beer

3 cups water

Marinate: The night before or as early as possible, rub the chicken with Ka‘iulani Alaea Sea Salt and Chinese 5 Spice inside, under the skin and over the skin. Place in zipped plastic bag, or in a pan, cover well and refrigerate.

Grill method: Light charcoal, heat to white ash stage, push coals to sides to form a ring and place pan in the center of the grill. Pour 2 cups of water into the pan and about one third of the can of beer.

Stick partially full beer can inside cavity of chicken. The can will be used as a base to stand on the grill directly over the aluminum pan. As the chicken cooks, the juices will drip into the pan. Cover the grill and cook for about 1 hour and 15 minutes. No need to baste. It will be crispy on the outside and juicy inside.

Electric oven method: Same as above except use a deep roasting pan. Pour in water to about 1 inch and one third of the can of beer. Check periodically to be sure liquid does not completely evaporate. Add more water if necessary.

You can use the juices later to make a delicious gravy.