Beer Can Style Jerk Chicken With Pineapple Black Bean Salsa Recipes

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

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.

Steps:

• Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
• For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
• Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Spray large skillet with Pam, heat skillet, add olive oil.
• Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
• Add chicken cook till brown, about 5 minutes.
• Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
• Divide rice into 4 bowls, a half cup each.
• Spoon mixture over rice.
• garnish with green onions.