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the Ingredients
Special Equipment
- Poultry Roaster
Instructions
- First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- Lightly oil the exterior of the chicken and evenly coat with the rub.
- Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
- Place the chicken onto the GBS Poultry Roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the chicken. This will help keep all the scented steam in the carcass and stop it from escaping.
- If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the GBS Poultry Roaster at this point.
- Wash the coriander.
- Peel and slice the avocado into thin strips.
- Finely dice the onion.
- Cut the lime into wedges.
- Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read or iGrill Thermometer.Roast the chicken over an medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read or iGrill Thermometer.
- Allow the chicken to rest for 10 minutes before carving.
- Grill the wraps until they are slightly charred.
- Slice the cooked chicken into small strips.
- Build the tacos by adding sour cream, diced onion, sprigs of fresh coriander, slices of avocado and a pile of sliced beer chicken. Finish with a squeeze of lime juice and Mexican hot pepper sauce
In the kitchen:
At the barbecue:
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