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Donal Skehan
Beer Can Chicken with Nam Jim Sauce | DonalSkehan.com, One of my favourite ways to eat chicken!
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Beer Can Chicken with Nam Jim Sauce

August 31

It might be easily dismissed as a crude method for cooking chicken but plopping the bird on an open beer can results in seriously tender chicken with crispy skin all over. When the chicken is this good serve it with a salty, sweet and sour Thai dressing and it needs nothing else. The nam jim dressing, a classic element of Thai cuisine, can be made up to 5 days in advance and it works wonderfully with meat, vegetables and fish.

 

 

  • serves Serves 4
  • time 90 mins

Method

  1. 1. For the dressing, whisk together the lime, fish sauce and caster sugar. Stir through garlic cloves, chilli and coriander.
  2. 2. Rub the oil all over the bird and season with a generous pinch of sea salt and ground black pepper along with a 1/3 of the nam jim sauce.
  3. 3. Open the can of the booze and sit the bird on top. It should now be standing to attention!
  4. 4. Stand the chicken upright on a hot barbecue at 200°C/400°F covered for about 1 hour and 10 minutes or until cooked all the way through.
  5. 5. Using a large pair of tongs, remove the bird and can from the barbecue and then remove the can from the bird and discard. Carve up and make sure everybody gets a piece of crispy skin when serving and serve alongside the remaining dressing for dipping.

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Ingredients

2 tbsp sunflower oil

1 x 1.2kg chicken

Sea salt and ground black pepper

1 large can of either beer or cider

For the nam jim sauce:

1 lime

75ml fish sauce

2 tbsp caster sugar

3 garlic cloves, crushed

2 green chilies, finely chopped

1 red chilli, finely chopped

Small handful coriander roughly chopped

You'll Need

Small mixing bowl

Whisk

BBQ

Tongs

 

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