1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chili paste (optional but sure adds a nice kick)
On whole chicken cleaned and patted dry
A can of your favorite beer. Drink half the beer and allow the rest to come down to room temp.
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes. Remove the mixture from heat, cool, and whisk in lemon juice and hot chili paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 - 6 hours.
Remove the chicken from the fridge and allow it to come back to room temperature. In the mean time heat up your Bradley to 250 F melt about 2 TBS butter and carefully pour it in the beer can ( the beer has to e room temp otherwise it will simulate boiling and over spill everywhere) then carefully place it inside the chicken cavity and onto the oiled rack. Smoke in the Bradley using cherry or alder for 2 hours and then cook it for about 1 or 2 hours more (in the Bradley without smoke) or until the IT in the thickest part of the chiken reaches 165 F.
Be extremely careful when removing the beer can from the chicken as the liquid would be boiling inside.
Enjoy.
HR
