CHAR-CHAR CHICKEN
Beer can chicken
• Serves 4-6 • Prep 10 mins plus resting • Cook 1 hr 20 mins
1.8kg whole chicken
3 tbsp olive oil
440ml can of beer
FOR THE RUB
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp dried thyme
11/2 tsp celery salt
1 Light a lidded barbecue. When the flames have died down and the coals are ashen, mound the coal up on one side. If using a small barbecue, you’ll have to remove the grill and place a sturdy roasting tin on the floor of the barbecue, next to the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grill (or on a tray on the grill, so that it doesn’t fall over.)
2 To make the rub, combine all the ingredients with some freshly ground black pepper. Drizzle the chicken with the oil, then massage the rub into the skin, making sure you get into all the nooks and crannies.
3 Open the can of beer and tip half into a glass (drink it if you wish). Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until it’s browned, the meat is tender and the juices run clear.
4 Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.
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