Beer can chicken
|50 ml||soy sauce|
|50 ml||wholegrain mustard|
|1||chicken — whole, free-range|
|1||fresh ginger — thumb size, finely grated|
This chicken is best done on a Weber, but can also be done on an open fire.
Mix the honey, soya sauce, ginger and mustard together and cover the chicken in the marinade.
It is best to let it sit overnight or a few hours.
Drink half of the beer and place the chicken on top it, standing up on the coals.
Close the lid of the Weber and braai over a medium to high heat for about 1 hour.
Do not worry if the thighs appear pink. This is often the smoking that occurs and turns the flesh this colour. If you are braaing over an open grill, the chicken will take a little longer.
* Because the chicken is perched on top of the can, the skin crisps all the way around and the juices flow down into the breasts. You will be amazed at how juicy and tender the meat is.
You can use any marinade you wish.