Beer-can chicken (aka beer-but chicken)

Quite frankly, the juiciest, tastiest chicken we’ve eaten

1 beer can (pour half the beer into a glass, and drink)⁠⠀( I used an IPA)
1 chicken (ideally higher welfare)⁠⠀
1 lemon, zested and juiced⁠⠀
Spiced butter ingredients⁠⠀
3 tbsp soft butter⁠⠀
1 heaped tsp sweet smoked paprika⁠⠀
1 tsp ground cumin⁠⠀
1/2 tsp fennel seeds, crushed⁠⠀
1/2 tsp cayenne⁠⠀
1 tsp sea salt (if using unsalted butter)⁠⠀
A good grind of black pepper⁠⠀
Zest from the lemon⁠⠀
🍺Pour the lemon juice into the beer can. ⁠⠀
🍺Mix the spiced butter ingredients together. ⁠⠀
🍺Smother the chicken, including under the skin and over the breasts, being careful not to rip the skin (go from the neck end).⁠⠀
🍺Insert the beer can into the other end so the bird sits safely on top (I had a stand).⁠⠀
🍺Put on an ovenproof tray.⁠⠀
🍺Barbecue at 180 degrees C for 1 hour, basting occasionally, or until cooked (internal temperature approaching 74 degrees C with a digital thermometer).⁠⠀

Meanwhile, put some medium size red potatoes into an ovenproof dish, drizzle with olive oil, sprinkle with sea salt, and pop them next to the chicken for lovely jacket potatoes.

Leave the bird to relax for a short time then pour the remaining beer into the ovenproof dish and reduce into a deliciously sticky gravy.⁠⠀

Avocado butterhead lettuce salad

Throw together a butterhead lettuce (soft leaf variety) and avocado salad, and make a traditional French dressing (1 tsp Dijon mustard, 1 tbsp white wine vinegar, 3 tbsp EVOO, sea salt and black pepper, mix and taste).⁠

Bake the jacket potatoes at the same time as the chicken, keeping the lid of the BBQ closed.

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