- 1 x 2 kg Whole Chicken
- 1 x large can of Red Stripe Beer ( or any beer you like)
- ½ tbsp Allspice berries
- ½ tbsp Black Peppercorns
- ½ tsp Ground Cinnamon
- ½ Nutmeg, grated
- ¼ Bunch of Thyme,
- 4 Spring Onions, Chopped
- 3 garlic Cloves, Chopped
- 1 Scotch bonnet Chilli, Ce-seeded and Chopped
- 1 tbsp. Dark Brown Sugar
- 2 tbsp. Dark Soy Sauce
- 2 tbsp. Cocoa Powder
- Juice of 1 lime
- Sea Salt
In a pestle and mortar, grind the allspice and the peppercorns to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions, garlic and chilli. Blend to a paste, then stir in the sugar, cocoa powder, soy sauce and lime juice. Rub the mixture all over the chicken, cover and keep in the fridge to marinate overnight or for at least four hours.
Preheat the barbecue (ideally one with a lid) so that it is medium hot, or you can pre heat your oven to 180C/350F/Gas 4. Have a good drink of beer (you only need half of it) then carefully place the chicken on to the beer can so the chicken is sitting upright with the can in the cavity. Season the chicken well and rub the skin with a little oil.
Put the chicken on the barbecue (or in the oven on a baking tray) with the can standing up and wrap the top half (the breast) in foil so that it can steam.
Cover with a lid. Leave to cook for around 60-80 minutes (depending on size of chicken), removing the foil after 30 minutes.
The plan is to end up with a chicken that is slightly blackened, but with its juices running clear. Leave to rest with the can still in place for around 10 minutes before serving. Remember the beer can will still be very hot!
Serve with salad and sweet potato fries