Cheeky beer can chicken

Move over Nando’s, a cheeky beer can chicken is where it’s at! 

Beer can chicken

The weekend may be over but Summer is still here so, why not liven up those long and sunny weekday nights with the great spectacle that is beer can chicken. It’s much easier than it looks and let’s be honest, do you really need an excuse to get in a few cans regardless of the day of the week? Nope, didn’t think so.

Best smoked on the bbq but equally as awesome, and a lot less effort, in the oven. Simply marinate the chicken over night, open a can, take a few swigs, insert some fresh herbs, place the chicken on top and bang into the oven for an hour and a half max. Easy! With the beer steaming from the inside and the oven searing and crisping the skin on the outside you’re left with moist and juicy meat encased in sticky, spicy and crunchy skin. You might go as far to say it’s the ultimate roast chicken. You just might.

Served with a simple creamy sweet potato mash along with some Mexican style corn on the cob (elote) smothered in mayo and chili this is a low fuss summer smack down that is as impressive as it is delicious. If you want to be left grinning ear to ear while you lick your lips then look no further, you’re in for a treat.

Serves 4 – 6

Prep time – 15 mins (plus overnight marinating)
Cook time – 1 hr 30 mins

ChefsHat

For the chicken:

– 1 can of beer (any beer 355ml – 440ml)
– 1 small – medium chicken (preferably free range organic)
– Bunch of fresh thyme sprigs
– 8-10 whole dried red chilies
– 4 cloves of garlic
– 2 tbsp paprika
– 1 tbsp dried herbs (thyme, rosemary and or Italian mix)
– 4 tbsp good olive oil
– Juice of 1 lime
– Sea salt
– Fresh ground black pepper

Knife

Method:

  1. Whiz up the chilies, olive oil, lime, garlic, paprika, salt, pepper and herbs in a food processor
  2. Smother the chicken, rub in well, cover and place in the fridge to marinate over night
  3. Pre heat oven to 200 degrees and remove the top shelve (or both shelves if you think the chicken won’t fit)
  4. Open a can, take a few swigs (about 1/3 – 1/2), place some fresh thyme in the can and place the can onto a baking tray
  5. Carefully lower the chicken onto the can so that just a few inches of the can are showing and use the legs to balance
  6. Place the chicken into the oven and roast for 1 h 15 – 1hr 30
  7. Remove when golden, crispy and juices run clear
  8. Rest for 10 -15 mins before serving

ChefsHat

For the mash:

– 1 large sweet potato
– 1 large purple sweet potato (this is native to Mexico so simply use 2 regular ones if you can’t get a hold of the purple variety)
– 3 sprigs of thyme leaves
– 100 ml cream (single or double, up to you)
– Sea salt
– Fresh ground black pepper

Knife

Method:

  1. Rinse, peel and chop potatoes into large chunks
  2. Boil in salted water for 20 mins or until soft all the way through
  3. Mash, add cream, thyme leaves, salt, pepper and whip with a wooden spoon until smooth

ChefsHat

For the Corn:

– 4 corn on the cob
– Mayo
– Mexican Tajin Clasico seasoning (or paprika mixed with salt will do the trick, almost, if you can’t get a hold of it)

http://amzn.to/2v0xdU7

Knife

Method:

  1. Remove husks
  2. Bring a large pot of salted water to the boil
  3. Add the corn, reduce heat and simmer partially covered for 20 mins
  4. Remove and smother in mayo and chili seasoning

Cutlery

To serve:

Serve in the middle of the table for everyone to dive in and help themselves. Bliss.

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