Ingredients
1 Brewers & Union Berne Amber Lager
Tbsp garlic
Tbsp ginger
Tbsp green chili
3 tbsp harissa paste
5 Tbsp honey
tsp paprika
tsp cumin
salt & pepper
1/2 handful fresh coriander, finely chopped
1/2 handful fresh parsley, finely chopped
1 lime & 1 lemon
Directions
1
Okay, it simple from here. Firstly, light your fire, ideally, wood with some charcoal added.
2
While that’s burning down, make a mix from the garlic, ginger, chili along with a good dose of salt and pepper in a bowl.
3
Cut your chicken in half, breasts joined in the middle, and press flat. Salt and pepper both sides all over, then take the above mix and spread it under the skin that covers the breasts & legs, saving a little bit of mix.
4
Put the chicken in a dish, breast-side up, and empty the Berne all over it. Then sprinkle the remaining garlic-etc mix over the top along with 1/2 the harissa paste, paprika, and cumin.
5
Let this sit for at least an hour or so. The longer the better.
6
Once the fire’s ready, separate the coals and add the chicken so it’s not on direct heat, then if it’s a Weber, put the lid on to smoke it nicely. Turn it a few times over 30 minutes, basting with the beer.
7
Leave the chicken to cook, head to the kitchen and reduce the beer mixture in a pan until it’s about 1/4 of its original volume. Once it’s there, add the honey and remaining harissa paste and cook a few minutes longer then remove. Take this outside and baste the chicken a few times, turning, until it’s ready (i.e. nicely browned, cooked through).
8
Remove chicken and cut on a board into pieces. Pour reduced beer sauce over the top, squeeze lemon & lime and then sprinkle with coriander & parsley and serve, with some more Berne.*