Food
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XPA Beer can chicken with grilled baby cos and XPA pineapple dressing
BEER AVAILABLE HERE: XPA
WATCH HERE: IGTV
RECIPE BY: David Christopher
INGREDIENTS
1 x free range chicken
1 x can Wolf of the Willows XPA
1 x tablespoon brown sugar
1 x tablespoon white sugar
1 x tablespoon smoked paprika
1 x tablespoon cumin
1 x tablespoon dried oregano
1 x tablespoon chilli flakes
1 x teaspoon ghost chilli powder (optional)
1 x table spoon garlic powder
Garlic
Salt
1 cup Pineapple
1 x Coriander bunch
1 x fresh oregano bunch
Handful Parmesan cheese
Bacon
METHOD
Step one:
Combine brown sugar, smoked paprika, cumin, dried oregano, ghost chilli powder, chilli flakes, garlic powder.
Step two:
Rub spice mix all over chicken until thoroughly covered.
Step three:
Stuff chicken with fresh coriander and oregano.
Step four:
Take one can of Wolf of the Willows XPA and pour half out into a measuring cup and leave aside for dressing. Then place can upright on your cutting board and lower chicken onto the can.
Step five:
Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
Step six:
Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours. Rotate at the 30-40min mark.
Step seven:
While chicken is cooking grill pineapple and bacon.
Step eight:
While chicken is cooking take grilled pineapple, garlic, XPA that was put aside, chilli , coriander leaves and stalks, white sugar, salt, and put it in a food processor or blender. Season to taste.
Step nine:
Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).
Grill the baby cos just before you remove the chicken.
Step ten:
In a bowl combine chopped bacon, chopped baby cos, shaved Parmesan, and Wolf of the Willows XPA pineapple dressing. Mix Then serve beside your XPA beer can chicken. Crack open a fresh brew and dig in!!
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