During the ‘Summer’ months, we Brits gaze longingly through rain splattered windows, until an unexpected break in the weather has us charging to the garden shed and wheeling out the BBQ to a great family fanfare. But it’s the mentality of ‘BBQs are only for sunny days’ that I want to change. Your BBQ doesn’t have to lay forgotten behind plant pots and broken deck chairs – it’s an extension of your kitchen, ALL YEAR ROUND! In Spring, Summer, Autumn and Winter, barbequing adds a smoky, earthy, robust depth of flavour your oven simply can’t. I'm so so so excited to be teaming up with the lovely folk at John Lewis and their amazing BBQ range, to get you all fired up! Be sure to check them out and why not treat yourself to a hot, new grilling machine... you can get a lot more out of it than you think!
Check out the AMAZING John Lewis BBQ range, here: http://bit.ly/JohnLewis_BBQ
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SERVES 4 | 15 MINUTES PREP | 1 HOUR 30 MINUTES COOKING
1 large free-range chicken
1 x 473 ml can of lager
1 tsp ground coriander
1 tsp fennel seeds
1 tsp smoked paprika
1 tsp cayenne pepper
1 heaped tbsp runny honey
3 tbsp olive oil
sea salt & freshly ground black pepper for seasoning
Please note: You need a standard kettle-style barbecue with a lid and a thermometer. Make sure it’s tall enough to hold the upright chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.
Mix together your coriander, fennel, paprika, pepper, honey and oil. Rub all over the chicken, inside and out, being sure to get all the nooks and crannies.
Crack your beer open - pour out just under half (for the chef) and then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
Try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. You ideally want your BBQ to be at 200°C.
Carefully sit the chicken on the bars of your barbecue. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone.
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