BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA.

BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA. image

Yield 4 people

Number Of Ingredients 44

Ingredients

1 Whole chicken, 4 - 6 lbs
Marinade:
2 cups Pineapple Juice
8 TBS chopped cilantro, stems included
4 Habenero Chilies, seeded and finely chopped*
1 tsp Salt
1 TBS Garlic Powder
Barbeque Sauce:
2 cups pineapple juice
1 Habenero pepper seeded and finley chopped*
2 TBS chopped cilantro
1 TBS Ginger minced with a microplane
1 Cup ketchup
3 TBS Malt Vinegar
2 TBS Worcestershire sauce
2 TBS dark brown sugar
1 TBS soy sauce
2 tsp sea salt
1 tsp fresh ground pepper
1 tsp cayenne pepper
1/4 tsp liquid smoke
Rub:
3 TBS Dark Brown Sugar
2 TBS fine sea salt
2 TBS ground corriander
2 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp paprika
1/2 tsp ground allspice
Salsa:
1 Cup canned black beans, drained and rinsed
3 Scallions, sliced
1 Jalapeno pepper, seeded and minced
1 TBS Honey
1/2 cup minced cilantro
8 oz pineapple, 1/2" dice
1/2 cup lime juice
1/4 cup olive oil
1 tsp fine sea salt
Fresh ground pepper

Steps:

Marinate the Chicken Run fingers under chicken skin to release it and allow marinade to penetrate flesh, keeping skin intact. Place chicken in zip lock bag large enough to hold entire bird. Add marinade ingredients to bag. Zip up bag, removing as much air as possible. Smoosh around to mix and refrigerate overnight. Make the Pineapple Barbeque Sauce Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and simmer 20 mins or until thick and syrupy. Prepare the Jerk Rub Combine the ingredients in a bowl and mix or process in a clean coffee grinder (reserved for spices). Make the Pineapple Black Bean salsa. In a non-reactive bowl, combine juice, oil and honey. Stir to mix. Add remaining ingredients and mix. Let flavours mingle in refrigerator for at least an hour. Cook the Chicken - Beer Can Style. Remove chicken from marinade and let drain. Pat chicken dry with paper towels inside and out. Reserve marinade in measuring jug. Pour marinade into can, filling about half way. Rub chicken inside and out with Jerk rub, getting as much under the skin as you can. Place can in center of pie pan and slide chicken over can fitting the can neatly inside the cavity. Adjust legs to make a tripod and ensure the chicken is stable, squatting on the can. Insert meat thermometer probe in thigh area, not touching bone, if using a remote wireless one. Set up grill for indirect grilling. When hot, place chicken in its pan over the cool side of grill. Pour any remaining marinade in pie pan, just to cover to about ¼". Close grill and cook for about an hour. Check every 15 mins and brush generously with barbeque sauce. Also rotate 180 degrees each time to ensure even browning. When internal temperature reaches 170 - 175 degrees F remove carefully from grill and let rest about 10 mins. Temperature should rise to about 180 degrees F. Carve or quarter and serve with salsa. * Use latex gloves.