Ingredients
2kg chicken
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
375ml light ale (see Cook’s tip)
⅓ cup brown sugar
⅓ cup golden syrup
1 Tbsp red wine vinegar
½ bunch thyme, finely chopped
2 tsp mustard powder
8 medium potatoes
1 cup vintage tasty cheese, grated
Sour cream and chopped chives, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Wrap potatoes in a double layer of alfoil and cook for 1 hour 20 minutes (or cook in coals for 45 minutes, until tender).
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Meanwhile, use sharp scissors to remove chicken’s backbone, season and drizzle with oil. Put chicken skin-side down on barbecue flatplate on low-medium heat. Top with a sheet of alfoil, an oven tray and a heavy weight. Cook for 20 minutes.
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Flip chicken and cook for a further 20 minutes under weight, until juices run clear if pierced at the hip.
-
Meanwhile, combine ale, sugar, syrup, vinegar, thyme and mustard in a medium saucepan and simmer for
20 minutes, until thickened. -
Brush chicken with half of the glaze and cook, covered in alfoil, for a further 10 minutes, then repeat. Split potatoes and top with cheese, sour cream and chives. Serve.
COOK'S TIP
For the glaze, use a non-dark ale, lighter in flavour than a pale ale, but not a light alcohol beer.
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