Ali Irvine

Serving size: Serves 4
Cooking time: More than 1 hour

Beer can chicken & BBQ corn with chilli & parsley butter

INGREDIENTS

1.2kg whole chicken
2 tsp olive oil
Sea salt & cracked black pepper
375ml can of beer
A few sprigs of thyme
4 corn cobs with husks
1 long red chilli, chopped finely (seeds removed, optional)
Handful parsley, chopped
40g butter, softened

Equipment: Sharp knife; chopping board; barbecue with hood; paper towel; tongs; small bowl; fork; kitchen shears; spoon

If you don’t have a barbecue with a hood, you can prepare this recipe in a 190C (170C fan) oven and roast corn with chicken.

METHOD

Preheat barbecue over medium heat. Dry skin of chicken with paper towel and rub with oil, salt and pepper. Open beer, pour out about 1/4 and place thyme sprigs in mouth of can. Sit chicken over top, so can is well inserted into cavity of chicken. Reduce heat to low, place chicken upright onto bar side of barbecue, close lid and cook for one hr until cooked through.

Place corn cobs with husk onto bar side of barbecue. Cook with chicken, turning occasionally to char on all sides.

Place chilli, parsley and butter in bowl and mash with fork to combine.

Remove chicken from barbecue and discard beer can. Set chicken aside to rest for 10 mins.

Cut chicken into quarters with kitchen shears. Remove husks from corn, add a dob of chilli butter and sprinkle with a little salt. Serve with chicken. Absolutely delicious!