How to make a Sweet and Spicy Beer Can Chicken.
INGREDIENTS: Serves 4-6
- 1 Large Chicken
- 300 ml Beer in a can
- Olive oil
- 2 tbsp Barbecue sauce
- 1 Fresh red chilli, deseeded
- 1 Bunch of spring onions, trimmed
- ½ Bunch of fresh coriander
- 1 tbsp Smoked paprika
- 1 tsp Cayenne pepper
- 1 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 12 Dried red chillies
- 1 tsp Sea salt
- 1 tbsp Freshly ground black pepper
- 1 tbsp Soft dark brown sugar
- Pre-heat the oven to 200ºC/400ºF/gas 6.
- Remove the chicken from the fridge and leave aside to come up to room temperature.
- Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil.
- Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
- Crack open the beer and pour out around two-thirds of it (or drink it), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up.
- Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through.
- To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
- Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky.
- Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves.
- Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves.
- Serve and enjoy!
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