insideKENT Magazine Issue 89 - August 2019 | Page 106

FOOD+DRINK
SIMPLE SUMMER SUPPERS CONT.
Beer Can Chicken (4)
www.gourmetmeatclub.co.uk
Ingredients:
• 1 whole chicken (around 1.3kg)
• 1 500ml can of lager
• Olive oil
For the rub:
• 2 tbsp cayenne powder (or less to taste)
• 2 tbsp ground black pepper
• 1 tbsp paprika
• 1 tbsp rock salt
• 1 tbsp sugar
• 1 tbsp garlic powder
• 1 tsp mustard powder
• 1 tsp ground cumin
Method:
1. Light a lidded barbecue and allow the flames to
die down.
2. Once the coals are ready, carefully spread them
to form a ring around the outside edge of the barbecue
as you don’t want your chicken to be placed directly on
the heat.
3. If you’re using a smaller barbecue, you may need to
remove the grills and place the chicken on a roasting tin
on the floor of the barbecue in the middle of 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.
4. Mix together the herbs and spices to form a rub.
5. Drizzle the chicken with olive oil then massage the
rub into the skin ensuring the inside of the chicken is
coated too.
6. Open the beer can and take several sips until the can
is half full.
7. Place the can on a solid surface, grab a chicken leg in
each hand and place the bird over the beer can, the beer
will evaporate whilst cooking which will keep the chicken
moist and tender.
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8. Once the chicken is sitting upright, transfer the bird
onto the centre of the barbecue in the middle of the coals,
either in the roasting tin or directly on the grill.
9. The two legs should help the chicken to balance like
a tripod.
Cooking:
1. Close the BBQ lid and cook for 1hr 20 mins
until the c hicken is crisp, the meat tender and the
juices run clear.
2. If the juices aren’t clear after this time, cook for a further
10 mins then check again.
3. T he internal temperature of the chicken needs to
be 74°C.
4. Once the chicken is cooked, remove from the barbecue
and cover in tin foil for 10 minutes before serving.