Cider can chicken
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 1 medium chickenaround 1.5kg
- 1 x 440ml can cider
Marinade
- 1 tbsp sea salt
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 1 tsp mustard powder
- 1/2 tsp garlic granules
Chimichurri
- 1 shallotfinely chopped
- a bunch flat-leaf parsleyfinely chopped
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- 1 clove garlicfinely chopped
- 3 tbsp cider vinegar
- 3 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal505
- fat30.9g
- saturates7.4g
- carbs6.5g
- sugars6.3g
- fibre3.1g
- protein47.1g
- salt4.2g
Method
step 1
Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken as these may get stuck in the grill of the barbecue.
step 2
In a bowl, mix all the marinade ingredients. Rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight.
step 3
Heat the barbecue to medium, around 220C, with either the coals banked up on one-side, or one side of the gas burners turned off.
step 4
Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can of cider by inserting it into the cavity and pulling the chicken right down, ensuring it’s stable.
step 5
To make the chimichurri, add all of the ingredients to the bowl of cider and mix well. Season and pour half into a separate bowl.
step 6
Leave one in the fridge to chill and keep one next to the barbecue with a brush.
step 7
Sit the chicken upright on the barbecue with the breasts facing away from the direct heat.
step 8
Carefully close the lid and cook for 45 minutes, brushing regularly with the chimichurri. Turn the chicken towards the direct heat, and cook for a further 45 minutes, brushing regularly.
step 9
Once cooked, remove the cider can and rest on a plate for 20 minutes.
step 10
Serve with the chilled chimichurri from the fridge.
