Levi Roots: Jamaican Ginger Beer Can Chicken

Thu, 13 July 2017

Serves 4-6

Ingredients

500ml can ginger beer
125g Reggae Reggae Sauce
2cm cube fresh root ginger, peeled and grated
4 garlic cloves, grated
3 red chillies, seeded and chopped
3 tsp dried oregano
3 tbsp soft dark brown sugar
Salt and Pepper

2kg whole chicken
1 x 300ml can ginger beer

Method

Mix 90ml of the fiery ginger beer in a bowl with all the other marinade ingredients and rub all over the chicken, inside and out. (Ingredients will be chopped and ready to use-Levi will put in a bowl then rub over raw chicken)

Cover the bird loosely with foil and marinate for 6-8 hours. – (will advise viewers that you can use the chicken straight away but best to do in advance)

Put the chicken into a bowl and pour over the remaining ginger beer. (chicken will then be covered with cling film to marinate)

Cover with cling-film and marinate for 24 hours, turning every so often.

Shake the marinade off the chicken, pat dry with kitchen paper and season with salt and pepper. (will have chicken already marinated and Levi will follow the steps outlined)

Open the ginger beer can and place the chicken on top so the can is in the cavity. (Levi will illustrate)

Place the can and the chicken onto the hot BBQ – one that has a lid – so that the base of the can is on the griddle and the chicken is sitting upright. (Levi will illustrate)

Close the lid and cook for 40-45 minutes, then check how it's doing.

To check for doneness, cut into the chicken between the leg and the body – the juices should run clear, not pink. (Levi will illustrate)
(Will have here's one we prepared earlier ready-Chris our chef will have prepared this in your studio so using 3 chickens in total)

Take the chicken off the can and serve immediately.

Serve with Hot and Fruity Caribbean Coleslaw.

Hot & Fruity Caribbean Coleslaw

Ingredients

½ Savoy Cabbage- prepped in advance

½ White Cabbage- prepped in advance

½ Red Onion, peeled

½ Small Mango

3tsp French Mustard

100ml cider vinegar

8tbsp soft light brown sugar

100ml olive oil

Salt & pepper

½ tbsp Reggae Reggae sauce

2 red chillies, seeded and cut into fine slivers – prepped in advance

Method 

Remove and discard the cabbage cores and finely shred the leaves. (Already prepped)

Slice the onion wafer-thin using a mandolin if you have one. (Levi will use knife)

Peel the mango and cut into matchsticks (Levi will do one half)

Put the mustard, vinegar and sugar in a jam jar.

Screw on the lid and give it a good shake.

Add the oil, salt, pepper and hot sauce.

Shake again and then pour into a large serving bowl.

Toss in the cabbage, onion, mango and chillies and mix well.

Taste for seasoning.