The Ingredients

Jerk Marinade

• 125g light soya sauce
• 1/2 can of Innis & Gunn Caribbean Rum Cask (keep the other half for cooking)
• 20g brown sugar
• 70g pineapple
• 40g garlic / 4 cloves
• 1 whole Scotch bonnet
• 1 medium piece ginger
• 3 bunches spring onions
• 3 sprigs picked fresh thyme
• 1g nutmeg
• 15g pimento ground (Allspice)

For the Beer Can Chicken

• 1 whole chicken (1.5kg - 2.0kg)
• 2 sprigs picked fresh thyme
• 10g garlic / 1 clove
• 2 scallion pieces
• 1 strip of pineapple skin (for a Pro-Chef move!)

Beer Pairing:

Pour yourself a cold Innis & Gunn Caribbean Rum Cask to match. Its flavours of vanilla, mixed spice, rich fruit and chocolate work perfectly with the spicy, juicy chicken.

The Method

• Blend your Jerk Marinade ingredients, plus half a can of Innis & Gunn Caribbean Rum Cask until smooth. Put the remaining beer to one side for later.

• Season your chicken with plenty of salt and pepper. Rub half the marinade all over the chicken, inside and out. Leave to marinate in the fridge overnight ideally, or for a minimum of 3 hours. Keep the remaining half of the Jerk Marinade aside for basting, away from raw chicken.

• With the left-over half can of Innis & Gunn Caribbean Rum Cask, drop your remaining ingredients inside - thyme, garlic, spring onion pieces and pineapple skin if you have it.

• Slide the chicken over the can so it stands upright, turning the rum-cask beer into a steaming, island flavoured aromatic brew.

• Set your oven to bake at 375°f or 190°c (170°c fan). Alternatively cook over an indirect heat on your BBQ with lid down at 375°f or 190°c.

• Cook for 60 - 75 minutes or until the thickest part of the chicken thigh reaches 165°f or 75°c.

• Baste with remaining jerk marinade every 15 minutes, until skin is mahogany, lacquer is sticky, and you see toasted sugar edges.

• Let the chicken rest for 10 minutes before pulling out the can & carving.

• Serve with grilled pineapple, rice & peas, slaw and lime.