Beer & Honey Grilled Chicken
In a large bowl, combine a bottle of British ale – perhaps a Doom Bar, with 3 tbsp of honey, 2 tbsp of our wholegrain Cider & Horseradish Mustard, 1 grated garlic clove and 3 or 4 tbsp of our Chilli Ketchup.
If you haven’t time to order the Chilli Ketchup because you’re drooling already, add hot chilli powder and lime juice to our thick Tomato Ketchup, mixing it to taste before adding this to the marinade instead.
Add a juicy chicken thigh joint each and make sure they are well coated in the marinade, then ideally let the flavours marry for a couple of hours.
Lift and drain the meat (retaining the marinade) and grill, bake or BBQ until cooked right through, turning and basting the joints with the marinade from time to time.
Serve with a salad and baked potatoes or hasselbacks if you have the patience to make all those slices.
Beer Can Chicken - 'I think they mean us'.
This is the latest craze or perhaps the latest ‘classic’ for BBQ Chicken.
It looks as though it’s just a bit of fun, but there’s science too.
The best grilled or roast chicken has that wonderful crispy golden skin yet remains succulent and moist inside. There are a few steps to achieving this. First, don’t overheat it, keeping the temperature to around 130° / 140°. This will cook it more slowly right through and dehydrate the skin.
Secondly, brush the skin with olive oil or melted butter or both. There is also a good school of thought that’s been put forward by Stokes’ fans on more than one occasion that, rubbing the skin with our Real Mayonnaise improves the crispy sheen too. Or, use our aioli-style Garlic Mayonnaise to add exceptional flavour too.
Finally, the beer can – Old Speckled Hen ironically works well. Drink half of it to leave it half and half, air and beer. Insert the can in the cavity where it also supports the bird. The beer steams through the center of the chicken adding to the profusion of juice that catches in the tray for basting and gravy-making.
Make a marinade for the salmon by combining the juice of 2 limes with 100 ml of a very British IPA, a good few dashes of soy sauce, an inch of grated ginger, a grated clove of garlic and a few good shakes of Stokes Chilli Ketchup (or chilli powder and our thick Tomato Ketchup as mentioned above).
Lay your salmon steaks in a shallow bowl and cover them with the marinade. It’s the usual story of ‘the longer the better’ when marinating, so cling film, fridge and rest, to let the fish soak up those fabulous flavours.
Out of the marinade, onto a sheet and under the grill, skin side up, for 8 minutes and you’re done.
Served with a zesty citrus couscous, it’s delicious.
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