The most succulent BBQ Chicken you’ll ever taste.

20130421_201709_2Ramadhan and my Summer Sabbitical are both over and its BBQ season in the haloodiefoodie household again… Well actually – I’ll consider any excuse or season for a good BBQ.

You’ll be a recluse if you don’t enjoy cooking over smouldering coals or a red hot gas grill.

The bane of cooking chicken al-fresco is that fact that we tend to over-cook our meat.

I’ve even heard…’If its not burnt, it not BBQ!!

Ok – so here are the typical challenges of a good BBQ:

  1. BBQ Does Not Mean Cooked Meat With Some Black Char
  2. Dehydrated Meat: There’s nothing more criminal than a dehydrated piece of chicken!!!
  3. Deceptively Dangerous: The inside of the meat is never cooked properly and in some cases – deceivingly dangerous e.g. when it looks cooked on the outside, but the meat is still uncooked inside.
  4. Flavourless: Another issue is the marination technique, the flavours just don’t penetrate through into the chicken. Some compromise by making large unsightly gashes across the flesh of the chicken, which is effective as a marinating technique, however can add to the dehydrating effect.

BBQ chicken should be succulent and juicy. There should be no need to douse your chicken in all manner of sauces in an attempt to rehydrate!!

In this post I will aim to tackle both of these issues and show you method that my family has perfected over the years.

Introducing Beer Can Chicken… Er… OK before I get lynched on Social media… and Edward Snowden leaks my name and address on WikiLeaks… Lets re-brand…


Introducing ‘Ginger’ Beer Can chicken….


BBQ marinade
IMG_20140315_093317This is one of my favourite BBQ marinades. It has a sweet fruity flavour with subtle hints of chilli, garlic and ginger. The mint and coriander provide a pungent yet fresh edge to the marinade.
  • ½ cup Tomato Ketchup
  • 4 Tablespoon Greek Style Yoghurt
  • One orange, de-seeded and sliced
  • 1 large spoon Olive Oil
  • One large apple
  • 5 dried apricots
  • Juice of half a lemon
  • 1 Teaspoon Garlic paste
  • 1 Teaspoon Ginger paste
  • 1 Teaspoon Chilli paste
  • ½ teaspoon Dried Red chillies
  • 1 Teaspoon Chilli powder
  • 1 Teaspoon Smoked paprika powder
  • 1 Teaspoon Dark Muscovado Sugar
  • 1 Teaspoon Runny honey
  • Salt and Pepper to taste
  • ½ cup fresh mint leaves
  • ½ cup Fresh coriander

For 4 whole chickens, with skin. The chicken skins seals in the moisture and the meat remains juicy.

Blitz everything in a blender to reveal a bright, smooth orangey marinate.


Now for the innovation…
We need to get the marinade into the chicken without making large incisions in the flesh. I took my inspiration from seeing jam been injected into doughnuts at my local bakery. Eureka!!
We need to inject the marinade into the chicken.

Picture

Marinate the whole chicken by injecting in the breast (top and bottom), wing, thigh and leg on both sides
Cover the chicken with the rest of the marinade and leave to marinate in a fridge for a few hours or preferably over night. Make sure you remove the chicken from the fridge a few hours before cooking.

20140316_143445For this recipe you’ll need a hooded BBQ, you could use a charcoal or gas BBQ. You also need an empty can of fizzy pop.

  1. Light your BBQ and ensure that the grill is at an optimum temperature (the coal has a white covering of ash).
  2. Whilst waiting for your BBQ to reach optimum temperature. Make a few holes in the side of the can using a sharp knife. Fill 1/4 of the can with a liquid, any ‘halal’ liquid will do!!
  3. In a separate tray, place the chicken on the can, with the can sitting in the cavity of the chicken. So the chicken will be standing up on the tray. It can be quite tricky to balance the chicken. We use special chicken holders, but I’ve used cans only and it works well. See pic.
  4. Spoon any left over marinade over the chicken
  5. Place your chicken on the BBQ. If you using a charcoal BBQ, push the hot charcoal to the side of the BBQ (using appropriate equipment) and stand the chicken on the grate on the opposites side. Therefore the chicken is not directly underneath the coal. This method of BBQing is called indirect cooking. If you are using a gas bbq, make sure that the burners directly underneath the chicken are off and the burners to the side(s) are 3/4 of maximum. Close the hood of the BBQ.
  6. Cook for around an hour, depending on the size of the chicken. You can check by making a small incision in the chicken breast ensure the the juices run clear.
  7. Use two forks to pull the chicken away from the can. (Be careful).

8. Enjoy the most mouth-watering, scrumptious BBQ chicken you’ve ever tasted. You wont go back to the traditional method.The liquid inside the cans will evaporate and will cook the chicken from inside. The charcoal/gas burners cook the chicken from the outside.
The result is a perfectly cooked, moist, luscious chicken, crispy charred skin and marinade oozing from inside. Delish!!!I’m sure you’ll agree that ‘Ginger’ Beer can chicken is the most mouth-watering, scrumptious BBQ chicken you’ve ever tasted.
Please don’t forget to comment on your experiences. Please contact me via the contact link at the top of this page.
@haloodiefoodie
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