how to make hot and spicy beer can chicken easy recipe.
2 kg free-range whole chicken
1 x 330 ml beer can
Sauce 2 tablespoons barbecue
1 fresh red chilli, deseeded
1 bunch green onions, trimmed
½ bunch fresh coriander
1 teaspoon smoked paprika with slides
1 teaspoon of cayenne pepper with slide
1 tablespoon fennel seeds with slides
1 tablespoon of coriander seeds with a slide
1 teaspoon of cumin seeds
1-2 dried red pepper
1 teaspoon of sea salt with slide
1 heaped tablespoon of freshly ground black pepper
1 heaped tablespoon of dark brown sugar soft
Preheat oven to 200 º C/400 º F / gas 6. Remove the chicken from the refrigerator and set aside to warm to room temperature. Bash snag ingredients into a fine powder in a large mortar, then sprinkle the chicken with olive oil.
Sprinkle on the complexity and use your hands to massage all the wonderful flavors in all the nooks and crannies. Open beer and pour about two-thirds of it (or drink!), Then carefully lower the chicken cavity with the bank to make it look like you are sitting.
Place the chicken, so it's worth on a baking sheet and place in oven and cook for about 1 hour and 10 minutes or until golden brown and cooked.
To make sure this is done, insert a knife into the thickest part of the thigh - the juices should run clear. Brush the entire chicken with barbecue sauce, then do not go back in the oven for another 10 minutes, or until dark and sticky.
Meanwhile, cut green pepper and onion finely and pick coriander leaves. When everything is ready, carefully remove and discard the bank, then cut the bird spread of chilli peppers, green onions and coriander leaves and serve.