Beer can chicken and smoky BBQ sauce
Sauce (for four chickens)
|750 g||Chopped tomatoes|
|1||Onion, finely sliced|
|1||Red chilli, seeded, chopped|
|20 g||Brown sugar|
|100 ml||Cider vinegar|
|30 ml||Worcestershire sauce|
|1 tbsp||Mustard, american style|
|2 tsp||Smoked paprika|
|1 tsp||Allspice, & cloves|
|2||Garlic cloves, finely chopped|
|4||Chicken, size 13|
|8||Garlic cloves, skin on, cut in half|
|4 tsp||Fresh ginger, grated|
- For the sauce: In a saucepan, combine tomato, onion and chilli and cook over a medium heat for 30 minutes or until soft.
- Transfer to a liquidiser or blender, blitz until smooth, pass through a sieve and into a clean saucepan.
- Add remaining ingredients, bring to boil and simmer for 15 minutes or until thick.
- Remove bay leaf and cinnamon quill. Will keep refrigerated for one month.
- For beer-can chicken: Pre-heat barbecue to 200 degC. Fold back the wings under the bird.
- Drink half the beer then, poke the garlic, thyme and ginger into the can.
- Put can inside the cavity of the bird, rub the skin with oil and season with the rub recipe.
- Stand bird inside barbecue and seal for 15 minutes, then turn heat down to 150C and cook for a further 45 to 55 minutes depending on the size of the chicken.
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