Hi folks, here’s a little recipe that’s easy, quick and tasty if you want to “snazz” up your ordinary beer butt chicken. I added a bit of an Asian flair to a classic favourite (despite the debunking of beer butt chicken!) Here’s what you’ll need to do:
- 1 whole chicken, ready for grilling…
- 2 tbsp dark sesame oil
- 3 tbsp light soy sauce
- 1/3 cup honey
- 1 piece of ginger, peeled and minced
- 4 cloves of garlic, peeled, crushed and minced
- 1 tbsp chili flakes (omit if you don’t like spicy stuff)
- 1 tbsp 5 Chinese Five Spice powder
- A dusting of Lowry’s Seasoned salt (to crisp up the skin)
- 3 stems of green onion, chopped
- 1 tbsp toasted white sesame seeds
Mix all the ingredients above minus the chicken, Lowry’s salt, green onion and sesame seeds. Whisk until all of the honey has dissolved and the rest of the marinade mixes well. Place your chicken into a large zip top back and then pour your marinade inside. Make sure you give it a good squishing ensuring you get the marinade into every nook and cranny of the chicken. Reserve a few tablespoons of marinade as a drizzle afterwards. Plonk it all into a bowl and back into the fridge for at least 4 hours.
When you’re about ready to grill, set up for indirect heat and stabilise your temperature at 375-400 F. Add in a fist full of cherry wood chips and get that fire smoking! Remove your chicken from the bag and place it on a vertical roaster designed to hold a beer can – My colleagues at work got me one last year and it’s brilliant. It holds a beer and the marinade as well so you’re not wasting anything. Pour the marinade into the drip pan otherwise discard it. With a bit of a shove, push your bird onto it’s perch, season with Lowry’s seasoned salt and get it in on the grill. Use your trusty thermometer and remove the chicken when the breast hits 170F. Total cooking time should be about an hour but shoot for the internal temperature instead.
Once there, let the bird rest for a few minutes and then carve it up. Sprinkle with green onions and toasted sesame seeds. Add a drizzle of reserved sauce and tuck in! We served this chicken with a simple “chuck-in” salad with some feta couscous and a nice bottle of wine.
Overall Heather Rating: 9/10