Tom Kerridge's BBQ Beer-Can Chicken
Michelin maestro Tom Kerridge’s brilliant beer can chicken recipe is a summer BBQ must-try!
Ingredients
SIMPLE BRINE
JERK SPICE RUB
GLAZE
SMOKEY SWEET CORN
SIDE SALAD
Method
1. In a large container add the water and salt together and give a little mix. Add the chicken breast side down so that the cavity floods with brine.
2. Place into the fridge over night or 12 hours. The next day remove the chicken from the brine and discard the liquid. Pat the chicken dry with paper towel.
3. Now to make the paste all you simply need to do is mix the spices and hot sauce together, do not worry about adding salt because we do not need to because of the brining process.
4. Once the paste is mixed well, rub this all over the chicken, even inside the cavity, that way the flavour will come from inside bird as well as the surface.
5. If you have got time to let the chicken marinate, pop it in the fridge for an hour or so. Pre heat the BBQ to around 200c with the convector plate added.
6. Next open the can of beer and place the chicken over the top of the can, so the chicken is almost a jumper for the chicken.
7. Put the chicken onto a metal tray and place into the BBQ. Close the lid and cook for around 30 minutes.
8. Next, beat the butter and spices and chipotle paste together. Peel the husk back from the sweet corn but do not remove the leaves. Spread the butter evenly over the corn and spread the husk back down around each corn. Once you have done this for all four corns, wrap them individually in foil.
9. Add these to the BBQ and cook for 15-20 minutes, turning every 5 minutes or so.
10. Next add the honey, soy and hot sauce to a small saucepan and whisk together well.
11. Now it is time to glaze this gorgeous spicy chicken. Brush the glaze all over the chicken and continue to cook for another 5 minutes. Brush every 5 minutes or so till all the glaze has evaporated, and the chicken is glazed and sticky.
12. Remove from the BBQ and rest for 10 minutes.
13. Meanwhile whisk the extra virgin olive oil, mustard, and vinegar together in a large bowl. Add the little gem, radish, and watercress. Season with salt and pepper, mix well and set aside.
14. Carefully remove the cooked corn from the BBQ and lay onto plates, leave to stand for a few minutes so that the butter cools slightly.
15. Then cut the chicken into joints.
Let everyone help themselves and serve with sweetcorn and side salad.
This BBQ Beer-Can Chicken Recipe is a great option to take your summer barbecue to the next level.
If you’ve ever wondered why you'd put a chicken on a beer can and cook it on the barbeque, one mouthful of this perfect poultry from culinary superstar Tom Kerridge will give you your answer!
A whole free-range chicken is brined to perfection, then seasoned with a zesty jerk spice rub and perched on a can of lager for a true taste of the Deep South. The heart of this beer can chicken dish is its bold jerk spice rub. The blend of smoked paprika, garlic, chilli, ginger, allspice, white pepper, and dried thyme is a smokey sensation, and a dash of hot sauce adds an extra kick. As the chicken cooks, the beer steams from inside, keeping the meat incredibly moist and infusing it with that unique beer flavour.
But what sets this beer can chicken recipe apart is the irresistible glaze. A combination of runny honey, soy sauce, and hot sauce creates a sweet and savoury coating that caramelises beautifully on the grill. The result is chicken with crispy, flavour-packed skin and juicy, tender meat. Serve your beer can chicken dish alongside barbecued smoky sweetcorn with chipotle paste, cumin, and smoked paprika for an extravaganza of epic eats.
Tom’s incredible chicken on a beer can is a perfect example of how this superstar chef elevates a backyard classic, and if you're looking for more mouthwatering Michelin magic, try his rib-eye steak with a brandy mushroom sauce, a wonderfully winter warming braised pig cheek stew with butterbeans and chorizo, and for the perfect pud, how about a deliciously decadent white chocolate, raspberry and cranberry trifle. Yum!
