On the Coals Harrisa Chicken I Bertha Ovens | Recipe by sousvidetools.com
On the Coals Harrisa Chicken I Bertha Ovens
- COOK TIME: 45 mins
- PREP TIME: 15 mins
- DIFFICULTY: Med
- SERVES: 4
Beer Can Chicken
1x 1.2/1.4kg small chicken
Marinading and basting sauce
juice of ½ lemon
½ tsp course sea salt
good amount of freshly ground black pepper
5 tbsp Harissa glaze
75 ml white wine
50 ml good white wine
2 tsp extra virgin olive oil
1 large clove garlic, crushed
Prepare the chicken by cutting out the wish bone carefully with a sharp knife.
Place all the marinading ingredients together in a small bowl and whisk together.
Divide into two small bowls, one for brushing the mixture onto the raw chicken as it cooks, the other to serve with the chicken when cooked. This is to ensure there is no cross contamination from the raw chicken.
Marinate and rub the bird with half of the mix, then place the bird on to the beer can holder (making sure you have filled the centre of the holder with your beer).
Make sure the the fire is set and BBQ is up to temperature, then place the chicken on to the rack and cook.
Once cooking, keep turning the bird and basting over for around 35-40 minutes or until the probe hits 70ºC, rest to 75ºC and serve.