Ease of preparation rating: Easy
Yield: 4 servings
INGREDIENTS:
Jamaican Marinade
3 scallions, finely chopped
1 tablespoon (15 ml) ground allspice
1 tablespoon (15 ml) cinnamon
1 ½ teaspoons (7.5 ml) ground cloves
1 ½ teaspoons (7.5 ml) nutmeg
1 tablespoon (15 ml) soy sauce
Juice of 2 limes
1 tablespoon (15 ml) finely chopped fresh ginger
2 fresh habanero chilies, seeded and minced (optional)
¼ cup (60 ml) vegetable oil
1 x 5 lbs (2.2 kg) whole chicken, rinsed and patted dry
1 tallboy can of beer
METHOD:
Combine scallions, allspice, cinnamon, ground cloves, nutmeg, soy sauce, lime juice, ginger, habanero chilies, and vegetable oil in a blender and puree until smooth.
Place chicken in a large sealable bag and pour the marinade over the chicken. Shake the bag to ensure the chicken is coated evenly.
Marinate chicken in the refrigerator for 6-8 hours.
Remove chicken from marinade.
Prepare barbeque for indirect cooking at medium-high temperature 375-400 F (190-205 C). Leave one burner side of the grill off and place a drip pan under the unheated part of the grill.
Pour half of the beer from the can. Poke holes in the top of the can for steam to escape.
Cover the can with foil to ensure paint from the can does not transfer to your chicken. Leave the top of the can open.
Place the can on the grill over the drip pan. Carefully lower the chicken onto the beer can.
Position the legs so that they look as they are sitting on the can.
Close barbeque lid and cook for 1 hour 45 minutes-2 hours. A thermometer, inserted in the thickest part of bird, should read 165 F (74 C).
Using dry towels, carefully remove the chicken from the barbeque.
Cover the chicken loosely with foil and let rest for 15-20 minutes.
Once rested, remove the chicken from the beer can. Carve and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
You might also like these recipes
