Thai Drunken Beer Can Chicken in Coconut Beer Broth
In a resealable zip-top bag, combine the soy sauce, brown sugar, ginger, lime juice and garlic. Mix well to dissolve the brown sugar.
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Cooking tools:
- Instant-read thermometer
- Beer can chicken stand
- Cast iron skillet
- Grill
- Oven
- Zip-top bag
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Serving bowl
- Spoon
- Paper towel
Ingredients
- 1 pack Perdue® Tender Ready® Whole Young Chicken with Giblets
- 1/2 cup soy sauce
- 2 tbsps. brown sugar
- 1 tbsp. fresh ginger
- 1 lime
- zested and juiced
- 1 clove garlic
- 1 (12 ounce) bottle or can of IPA or Pilsner
- divided in half for the coconut broth
- 1 tbsp vegetable oil
- 1/2 cup green onion
- chopped into ½-inch pieces
- 1 cup shiitake mushrooms
- 1 (14-ounce) can coconut milk
- 1/2 cup chicken broth
- 1/2 cup cilantro leaves
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