What you will need:
- I whole free range chicken (buying free range is important not just for animal welfare and supporting good farmers but the taste is vastly better)
- 1 tbsp of smoky paprika
- 2 tbsp of brown sugar
- 1 dry chili or 1 tbsp of chilli flakes
- a big tsp of course sea slat
- a big tsp of black pepper
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 2 cloves of garlic
- 1tbsp of onion powder
- 1 tsp dry / chopped fresh thyme
- 1 can of coke cola
- a slash of spiced rum / bourbon
- A good quality BBQ sauce (treat yourself to a high quality one I found the difference in taste phenomenal!)
How to make it:
- In a pestle and mortar grind up the whole spices, chopped chilli, salt and garlic. Combine the ground spices with the sugar, paprika, thyme and onion powder.
- Rub some olive oil onto your chicken. Using your hands rub the spice mix all over your chicken, getting the spices in every nook and cranny. The excess can be used to season the inside of the bird.
- Open the can of coke and pour yourself a rum and coke, (you deserve it!) leaving an inch (2.5 cm) of coke in the bottom of the can. To the can add a cheeky splash of rum.
- Sit your chicken on top of the can (cavity down) and stand the chicken on a roasting tray, in a pre-heated 180 oC oven.
- Now fully cook the chicken it should look nice and dark in colour. However the overall cooking time will depend on the mass of the bird, mine was 1.8 kg and it took around 1 hour 15 minutes. - (They say its 20 minutes for every 450 g of chicken as a general rule of thumb) – Cooking is done when the juices run clear. Finally take your BBQ sauce and brush a liberal coating all over the bird. Place the chicken back in the oven for a further 10 minutes.
- Take it out and rest it for at least 15 minutes! Resting meat allows the muscles to relax, making the texture softer and less chewy in the mouth.
-Serve with salad and flat breads-
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