Juicy beer chicken burger with a spicy-sweet slaw

FIRE UP

Light your Kadai and build a strong bed of embers for roasting. Fit the Kadai Lid ready for your beer can barbecue chicken.

PREP THE CHICKEN

Season the chicken generously with salt and pepper. Pour out (or drink!) half the beer, then insert the can into the chicken cavity so it sits upright on the Skillet.

START COOKING

Move coals to the sides for indirect heat. Place the Skillet into the Kadai and cover with the Lid. Cook for 30 minutes to allow the chicken to roast evenly.

MAKE THE BUTTER

Combine all the gochujang butter ingredients into a smooth paste, ready for basting.

BASTE AND ROAST

After 30 minutes, baste the chicken generously with the gochujang butter. Continue basting every 10 minutes for another 30 minutes, until the chicken is golden, smoky, and cooked through.

MAKE THE SLAW & MAYO

Whisk together the dressing ingredients and toss through the shredded vegetables. In a separate bowl, mix the gochujang mayo until smooth and creamy.

TOAST AND REST

Once cooked, carefully remove the chicken and rest for 15 minutes. Meanwhile, toast your brioche buns on the Grill for a soft, charred finish.

BUILD THE BURGER

Pull the chicken apart. Layer the brioche buns with gochujang mayo, slaw, chicken, and crisp lettuce for a bold, Korean-inspired burger fresh from the flames.