Tom Kerridge's BBQ Beer-Can Chicken

A barbecue showstopper!

  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
1.5kg free range chicken

SIMPLE BRINE

2 litres of water
200g table salt

JERK SPICE RUB

1tsp smoked paprika
1tsp garlic powder
2 tsp medium hot chilli powder
½ tsp ground ginger
½ tsp ground all spice
¼ tsp ground white pepper
1 tsp dried thyme
2 tbsp hot sauce
1 tbsp water
1 x can of hoppy larger

GLAZE

4 tbsp runny honey
2 tbsp soy sauce
1 tbsp hot sauce

SMOKEY SWEET CORN

4 x large sweetcorn in the husk
150g salted butter room temperature
1 tbsp chipotle paste
1 tsp cumin powder
1 tsp smoked paprika
1 tsp table salt

SIDE SALAD

3 little gem lettuce, leaves separated
100g radishes, thinly sliced
2 handfuls watercress
1 handful coriander, roughly torn
3 tbsp extra virgin olive oil
1 heaped tbsp Dijon mustard
2 Tablespoons red wine vinegar

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.