JERK SMOKED BEER CAN CHICKEN
INGREDIENTS
Serves 4 1.8kg/4lb chicken Can of beer 4 sweet potatoes For the jerk rub:
1 Scotch bonnet chilli, seeded and finely chopped 75g/3oz spring onions finely chopped 30ml/2 tbsp demerara (raw) sugar
15ml/1 tbsp garlic purée 5ml/1 tsp ginger purée 5ml/1 tsp salt
5ml/1 tsp ground allspice 5ml/1 tsp ground ginger 5ml/1 tsp dried thyme 2.5ml/½ tsp grated nutmeg 2.5ml/½ tsp ground cinnamon For the glaze: 15ml/1 tbsp jerk rub 50ml/2fl oz pineapple juice 50ml/2fl oz ginger beer 60ml/4 tbsp clear honey For the pineapple and mango salsa: Flesh of ½ pineapple, finely diced Flesh of ½ mango, finely diced 2 spring onions (scallions), finely chopped
Juice of 1 lime
½ fresh red chilli, finely chopped Salt, to taste
15ml/1 tbsp fresh coriander
METHOD
1. Combine all jerk rub ingredients in a spice grinder or pound with a pestle and mortar. Set aside 15ml/1 tbsp of the rub to use in the glaze, then rub the rest all over the chicken, massaging it in well. If you like, leave it overnight in the fridge to marinate.
2. Set a fire in a hot smoker (shop-bought or homemade), preheat it to the target temperature of 180˚C/350˚F and prime with some hickory chips.
3. Drink half the beer (if you want to!), then push the top three-quarters of the can inside the cavity of the bird so it sits upright. Put the can and the bird in a roasting tin. Place into the preheated smoker and smoke for one hour.
4. Warm the remaining jerk spices in a small pan with the pineapple juice, ginger beer and honey and simmer until it thickens slightly.
5. Cut sweet potatoes in half, half cutting through in thin slices if you wish, and drizzle with olive oil.
6. Brush chicken generously with the glaze an hour into the cooking time, and add the sweet potatoes to the smoker. Leave it to smoke for another 30 minutes or so, or until the internal temperature of the chicken reaches at least 74˚C/165˚F and the juices run clear.
7. Leave the chicken to rest for about 20 minutes. Keep the sweet potatoes in the smoker during this time, to finish cooking.
8. Meanwhile, combine all the ingredients for the pineapple and mango salsa. Pull apart the chicken and serve with the baked sweet potatoes and salsa.