Clarkey’s Spatchcock Bbq Chicken & Kidnapped Cocktail
Summer is upon us, meaning one thing… BBQ time! Nothing screams summer more than a BBQ on the go, with friends and family meeting in the garden for a cold beverage and enjoying the sunbeams. BBQs don’t just mean burgers or charred sausages but also bring you delicious dishes like our BBQ Chicken. This recipe can also be cooked in the oven, so if the Scottish weather decides to dampen the BBQ, dinner can still go ahead as planned.
Clarkey’s BBQ Rub
225g soft brown sugar
50g granulated sugar
1 tbsp onion powder
2 tbsp granulated garlic
2 tsp Cayenne pepper
2 tsp ground cumin
2 tsp mustard powder
4 tsp ground paprika
Mix all the ingredients together until incorporated. Store in airtight container. Can be stored for two to three months this way.
Clarkey’s BBQ Sauce Glaze
2 tbsp Black & Gold rapeseed oil
1 clove finely chopped or ½ tsp minced garlic
1 can Winton Brewery Taps Aff (or any beer, porter, ale or stout of your choice)
3 tbsp of tomato ketchup or bbq sauce (you can mix both)
2 tbsp apple cider vinegar
2 tbsp of Clarkey’s BBQ Rub
1-2 tbsp honey
Place oil in a small saucepan and place on medium-high heat. Add onions and sauté for 2-3 minutes. Add garlic and cook for another 2-3 minutes.
Add a splash or two of beer from the can to deglaze the pan; it will foam slightly. Next, add the remaining beer and let the mixture simmer until reduced by half. Once reduced, add all remaining ingredients and stir. Let the mixture simmer until it thickens.
Remove from the heat and blend with a hand blender/nutribullet/ninja or bar blender (not essential but gives a smooth sauce). Transfer to a container and allow to cool before use. Can be stored in an airtight container in the fridge for up to a week.
1.5-2k whole chicken (giblets and excess fat removed) we recommend Pasture Poultry chickens. If whole chicken too much you can use their half chicken instead
1 tsp Black & Gold rapeseed oil
2 tbsp Clarkey’s BBQ Rub
Prepare BBQ/smoker to 140ºC. To spatchcock the chicken, cut out the backbone with a pair of kitchen shears, fold out the chicken open and press down lightly to flatten. Oil the skin of the chicken, then generously sprinkle both sides of the chicken with the BBQ rub.
Place the chicken in the BBQ/smoker skin side up for 1-2 hours until juices run clear. If unsure of the BBQ/smoker, you can place spatchcock in a disposable silver tray, add a little bit of beer or water to the bottom of the tray and place on BBQ for 30-45mins then transfer to the oven preheated to 180ºC (fan assisted) or gas mark 5 to finish. This will give the chicken a smoky flavour but then allow you to ensure cooked all the way through.
In the last half hour, brush the beer glaze over the meat, and repeat in the last 15 minutes to get a sticky glaze. Once cooked, remove chicken and allow to rest for 10-15 minutes.
Et Voila! A sweet, smoky, sticky, flavoursome bbq chicken. Serve with salad, Mexican corn on the cob, new potatoes or some roasties.
Clarkey’s Kidnapped Cocktail
Make a cold brew by adding 2-3 dessert spoons of Eteaket Loose Leaf Blooming Marvellous tea to a bottle of Fidra Gin and leave for 35-40 minutes until the gin takes on a green tea look, then strain.
Mix 50ml infused gin with a squeeze of lime juice, 12.5ml elderflower cordial and 70ml fresh apple juice. Shake with ice in a shaker and strain into a Martini glass, finishing it with a sprinkle of Blooming Marvellous. You can change the measurements so all ingredients can be mixed in a jug or pitcher with ice, then pour and serve in a rocks glass or tumbler.
Let us know how we can help.