Phil Vickery's BBQ 'beer can' chicken
Published Friday, 16 May 2014
Fire up the barbecue, Phil Vickery is getting ready for summer with a host of tasty recipes for chicken dishes - including his 'beer can' chicken.
This Morning's Phil Vickery is gearing up for summer BBQs. (© Rex Features)
Beer Can Chicken
- 1 x 1.3kg (3lb) fresh organic chicken
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- 1 tsp celery salt
- 1 x 350ml can lager
- Make the rub by placing all the ingredients into a dry bowl and mixing well.
- Prepare the chicken by unwrapping the bird and seasoning well inside and out with the rub.
- Open a 350ml can of beer, drink half or discard.
- Carefully remove the top of the can with a can opener, or pierce the lid well with a skewer or an old-fashioned hand opener.
- Carefully add about 3 heaped teaspoons of the rub into the beer can.
- Place an aluminium foil tray on the work surface and place the can in the centre.
- Carefully lower the chicken down onto the can until it is fully inserted.
- Then carefully pull out the legs so you end up with a tripod effect, the parson's nose being one point, and the two knuckles of the chicken being the other.
- Make sure there is a minimum of a 4cm gap around the chicken, so you can spoon over the juices whilst cooking.
- If you are using a ready-made beer can chicken holder, then place the can into the centre of the holder and proceed as above.
- Pre heat the barbeque as per the instructions, adding soaked wood to the smoker box (optional).
- Carefully place the chicken and foil onto the barbeque and close the lid.
- Cook for 2 hours and 30 minutes on a temperature of 180° C, 350° F.
- Every 30 minutes, baste well with the juices that run from the bird.
- If you like your bird smoky, then remove the charcoal from the smoke box and add fresh, soaked chips and replace the lid.
Real Easy Spicy Chicken
- 2 tbsp vegetable oil
- ¼ tsp dried chilli flakes
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp garam masala
- ½ onion, finely chopped
- 2 tsp finely chopped fresh ginger
- 2 cloves garlic, chopped
- 100mls lager
- pinch or two chicken stock cube
- 2 tbsp double cream
- ½ tsp sugar
- 1tsp cornflour
- 2 small chicken breasts, cut into 1cm pieces, no skin
- At home, or in the kitchen, heat the oil, add the spices and toast slightly, do not burn.
- Add the onion, ginger and garlic and sauté for a couple of minutes.
- Add the lager and stock cube, cook down by half.
- Add the cream and mix well, add a little sugar to taste, and then cool.
- Coat the chicken in the cornflour, then add to the cooled sauce and mix well.
- Chill until ready.
- Light the barbeque and leave until mostly grey, with a few black charcoal tips visible.
- Pour or spoon the chicken and sauce into the bag and seal well.
- Place onto the barbeque and cook until ready - by that, I mean the chicken will have turned opaque.
- Once cooked, remove the packet from the barbeque and place onto a plate, then leave for 5 minutes.
- Meanwhile, place the two chapatti onto the barbeque and warm through on both sides whilst the chicken is resting.
- When ready, open the pocket carefully and tuck in.
- Serve with the warmed chapatti.
Grilled Chicken with Spicy Peanut Sauce
- 8 chicken drumsticks, skin on
- 1 carrot
- 1 onion, peeled and chopped
- 1 chicken stock cube, organic
- salt and freshly milled pepper
- 1 tbsp Sesame oil
- 1 tbsp Worcestershire sauce
- pinch chilli powder
- pinch of ground cumin
For the sauce:
- 1 x 340g jar of crunchy peanut butter
- 1 small onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped finely
- a couple of dashes of Tabasco sauce
- cold water
- 4 tbsps chopped coriander
- 1 tbsp maple syrup
- 2 tbsps vegetable oil
- 2 tbsps malt vinegar
Note: The only way to prepare chicken drumsticks for the barbeque is to poach them gently first.
This way the chicken is guaranteed to be cooked. Then all you need to do is to finish them off on the grill, easy. The spicy peanut sauce is delicious with the chicken - make it up and keep it in a saucepan, and leave it at a cool side of the barbeque.
- First, place the drumsticks into a clean saucepan, add the vegetables and stock cube, cover with cold water. Bring to the boil and turn down the heat, so the chicken is just simmering.
- Season well and cook gently for 45 minutes. The meat must be cooked, but not falling off the bone.
- When cooked, carefully strain and drain well.
- When cool, place the chicken in a bowl, add the sesame oil, Worcester sauce, chilli powder and ground cumin. Mix well and coat the chicken - chill well.
- To make the sauce, heat the vegetable oil in a saucepan, add the onions and garlic. Cook for 15 minutes to soften.
- Add the peanut butter, maple syrup, Tabasco, coriander, and enough cold water to make a sauce consistency. Just warm the whole sauce through, do not boil. Adjust the seasoning and cover and keep warm.
- Pat the drumsticks dry with kitchen towel. Place the chicken drumsticks on the hot bars, and brown on all sides for about 10 minutes.
© UTV News