"Beer, chicken, BBQ, what more could you want? With this plump chicken dish, you'll make a great impression on your friends and it's a perfect opportunity to try out The Bastard's Chickensitter." - Michael
Let's get started!
- Light your BBQ and set it for indirect heat. Make sure the temperature stabilizes at 180°C before placing the chicken on it; this can take 15 to 20 minutes.
- Pat the chicken thoroughly dry with paper towels. This is an important step: the drier the skin, the crispier the end result. Then generously rub the chicken with the Piri Piri Rub.
- Fill the Chicken Sitter about three-quarters full with beer. Choose a lager or a blonde beer; the flavor is subtle, but the steam released keeps the chicken juicy from the inside out. Optionally, add a clove of garlic or a sprig of rosemary to the beer for extra aroma.
- Carefully place the chicken over the Chicken Sitter, so that the sitter is fully inside the chicken's cavity. The chicken will now stand upright. Check that it is stable before moving it.
- In a bowl, mix the baby potatoes with a splash of olive oil and a generous amount of Piri Piri Rub. Make sure they are well coated. Then spread them around the Chicken Sitter in the skillet.
- Place everything on the BBQ, close the lid, and cook the chicken for 75 to 90 minutes.
- Use the Thermapen to check doneness. Insert it into the thickest part of the breast and aim for a minimum temperature of 74°C. Then measure the thigh — which can be slightly higher at 78–80°C. If you hit those temperatures, the chicken is perfectly cooked.
Enjoy your meal, chef!
