Recipe: Brendan Kobzan

For the chicken:
1 whole chicken
1 16 oz. can of beer, any kind
½ tsp. maple syrup
½ tsp. orange juice, fresh squeezed
½ tsp. canola oil
½ tsp. thyme (dry) or 1 tsp. (fresh)
1 tsp. steak spice mixture of your choice
¼ tsp. black pepper

For the vinaigrette:
2 Tbsps. canola oil
1 Tbsp. reserved beer
1 Tbsp. orange juice, fresh squeezed
½ tsp. Dijon mustard
1 Tbsp. maple syrup
¼ tsp. salt
1/8 tsp. black pepper

4 (6”) tortillas
micro greens, as needed

1. Rinse the chicken and pat it dry. Mix together remaining chicken ingredients to form a paste; rub to coat outside skin of entire chicken. Place chicken onto half-full can of beer or on a chicken holder for the grill and cook in a preheated oven at 400°F for 15 minutes. Turn oven down to 300°F and continue cooking for about another 90 minutes, making sure the internal temperature has reached 165°F. Remove from oven and set aside to rest and cool to handle.

2. For the vinaigrette: mix together vinaigrette ingredients except for the oil in a bowl. Gradually drizzle in the oil while continuing to whisk to form an emulsion.

3. Pull the chicken meat when cool and assemble tacos: Grill the tortillas, top each one with chicken, micro greens and a drizzle of the vinaigrette.