Mexican Beer Chicken

Ingredients:

• 1kg whole free-range chicken
• 1 tbs. rapeseed oil.
• 1 bottle Mexican beer (Corona)
• 2 wedges of lime
• 1 split red chilli

Rub:

• 2 tsp smoked paprika
• 2 tsp soft brown sugar
• 2 tsp dried oregano
• 1 tsp cumin, seeds ground
• 1 tsp chili flakes
• Zest of 1 lime
• Salt and freshly ground black pepper

Special Equipment:

• Poultry Roaster

Instructions

In the kitchen:

• First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
• Lightly oil the exterior of the chicken and evenly coat with the rub.
• Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
• Place the chicken onto the GBS Poultry Roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the chicken. This will help keep all the scented steam in the carcass and stop it from escaping.
• If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the GBS Poultry Roaster at this point.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
• Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read Thermometer.
• Allow the chicken to rest for 10 minutes before carving.