Created specially at Taste of Amsterdam by Justin Brown and City Guys. This is the ultimate summer dish 

Ingredients | Serves 4

• 1 whole free range chicken
• 1 can of the beer of your choice
  
  

For the tropical rub

• 3 tablespoons of smoked paprika
• 3 tablespoons of chinese five spice
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 tablespoon of mustard powder
• 1 tablespoon of ginger powder
• 1 tablespoon of mango powder (optional) 
  
  

For the tropical bbq sauce 

• 1 inch piece of fresh ginger
• 1 whole green chili
• 1 bunch of spring onions
• 2 tablespoons of olive oil
• ½ cup of tomato ketchup
• 1 cup of mango juice
• 1 cup of passionfruit juice
• 1 cup orange juice
• ½ cup of white wine vinegar
• ¼ cup of dark molasses
• salt and pepper

- - -

For the rub

Mix all the dry ingredients in a bowl. Take the chicken and rub 1 teaspoon of oil all over, this will help the rub stick. Then with your hands take the rub and rub it all over the chicken as evenly as possible. Leave to marinade in the fridge for at least 1 hour. 

For the tropical bbq sauce

In a food processor add the ginger, spring onions and chili and blitz until fine. In a large pan heat the olive oil and gently fry the vegetables for a few minutes until tender. Once tender add the remaining ingredients and mix together in the pan. Bring to a simmer and leave for 30 minutes until the sauce begins to thicken. Once thick leave to cool. The sauce can be used cold.

Beer can chicken

Take the marinaded chicken out the fridge. Open the can of beer (drink half) and then place the whole chicken over the beer can so the chicken is standing up using the beer can as the support.

Gently place the chicken standing up on a small tray.

If using an oven heat to 180 degrees and place the chicken in the oven. For a bbq try and control the tempreture using the lid.

Cook the chicken first for 25 minutes, this will crisp the skin and cook the marinade. After 25 minutes take a brush and carefully brush the bbq sauce all over the chicken. Repeat this process every 10 minutes for a further 40 minutes.

Once cooked carefully remove the chicken and serve whole to be carved at the table, serve the remaining cold sauce with the chicken. I also like to grill pieces of pineapple on the bbq to ser

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