Phil Vickery's BBQ 'beer can' chicken

Phil Vickery's BBQ 'beer can' chicken

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.

Beer Can ChickenIngredients:1 x 1.3kg (3lb) fresh organic chicken1 tbsp dark brown sugar1 tbsp smoked paprika1 tbsp salt1 tsp ground black pepper1 tbsp garlic powder1 tsp celery salt1 x 350ml can lagerMethod: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 ChickenIngredients:2 tbsp vegetable oil¼ tsp dried chilli flakes½ tsp ground turmeric½ tsp ground cumin¼ tsp garam masala½ onion, finely chopped2 tsp finely chopped fresh ginger2 cloves garlic, chopped100mls lagerpinch or two chicken stock cube2 tbsp double cream½ tsp sugar1tsp cornflour2 small chicken breasts, cut into 1cm pieces, no skinMethod: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 SauceIngredients:8 chicken drumsticks, skin on1 carrot1 onion, peeled and chopped1 chicken stock cube, organicsalt and freshly milled pepper1 tbsp Sesame oil1 tbsp Worcestershire saucepinch chilli powderpinch of ground cuminFor the sauce:1 x 340g jar of crunchy peanut butter1 small onion, peeled and chopped2 cloves of garlic, peeled and chopped finelya couple of dashes of Tabasco saucecold water4 tbsps chopped coriander1 tbsp maple syrup2 tbsps vegetable oil2 tbsps malt vinegarNote: The only way to prepare chicken drumsticks for the barbeque is to poach them gently first.CHAR(13) + CHAR(10)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.CHAR(13) + CHAR(10)CHAR(13) + CHAR(10)Method: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.Plan for Weekend: BeerCanChicken #itvthismorning#bbq#beercanchicken@EamonnHolmes@RuthieeL— Phil Vickery (@philvickerytv) May 16, 2014


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