Chicken on a can

Chicken on a can

A deliciously seasoned chicken on the barbecue.

• A barbecue

The spices

• 1 chicken
• 1 tbsp chicken seasoning
• 1 tbsp paprika
• 1 tbsp curry powder
• 1 tsp garlic powder
• ½ tsp chilli powder
• pepper and salt

The liquid

• 1 generous splash of oil

Have a beer

1. Good news. We need a 33cl can. Anyone fancy a beer?

   Half-fill the empty can with water. Any leftover spices or extra seasoning can go into the can.

Marinate the chicken

1. Take the chicken out of its packaging. Remove any trussing string.
2. Measure out the different spices and mix them in a small bowl. Mix with the oil.
3. Dip a pastry brush into the spice mixture.
4. Hold the chicken by its legs and rub it thoroughly with the spices.
5. It is always a good idea to let the chicken rest in the seasoning for a while. Ideally, do this a few hours ahead.

Cooking

1. Light the barbecue. Not too high: a maximum temperature of 175° is desired.
2. While the barbecue heats up, place the chicken on the can. Take care, as the chicken is slippery. This is best done close to the barbecue.
3. Place the can with the chicken on the barbecue and try to spread the legs a little wider for stability. Give the chicken another small push downwards.

   Stable? Then we are ready to cook.

4. The chicken is cooked at a core temperature of 70-72°. Ideally, use a meat thermometer. Cooking easily takes 1h, depending on the size of your chicken.

Main course

American

bbq, chicken, meat