Cider can chicken

2 HOURS + MARINATING | SERVES 4 EASY |

whole chicken 1.5kg

cider 440ml can

MARINADE

sea salt flakes 1 tbsp

dark brown sugar 1 tbsp

smoked paprika 1 tbsp

dried thyme 1 tsp

dried chilli flakes 1 tsp

mustard powder 1 tsp

garlic granules 1/2 tsp CHIMICHURRI

shallot 1, finely chopped

flat-leaf parsley a bunch, finely chopped

dried oregano 1 tbsp

dried chilli flakes 1 tsp

garlic 1 clove, finely chopped

cider vinegar 3 tbsp

extra-virgin olive oil 3 tbsp

Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken. Mix all the marinade ingredients in a bowl, then rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight.

2 Heat the barbecue with the coals banked up on one side. Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can, inserting it into the cavity and pulling the chicken down, ensuring it’s stable.

3 For the chimichurri, mix all of the ingredients into the cider. Season and pour half into a separate bowl. Leave one in the fridge to chill and keep the other by the barbecue with a brush. Sit the chicken upright on the barbecue, breast-side facing away from the direct heat. Close the lid and cook for 45 minutes, brushing regularly with the chimichurri, then turn the chicken towards the direct heat, and cook for a further 45 minutes, again brushing regularly. Once cooked, remove the cider can and rest for 20 minutes. Serve with the chilled chimichurri.

PER SERVING 505 kcals | fat 30.9g saturates 7.4g | carbs 6.5g | sugars 6.3g fibre 3.1g | protein 47.1g | salt 4.2g