Recipe

Licence to Grill host Rob Rainford’s Beer Pineapple Basted Grilled Chicken

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3 whole chickens (3–4 pounds each), cut into pieces

Marinade
1 bottle of beer
6 shallots, thinly sliced
5 cloves garlic, thinly sliced
3 sprigs thyme
1/3 cup olive oil
1 jalapeño pepper, seeded and thinly sliced

To marinate chicken, place all ingredients in a large plastic bag or a non-reactive bowl, such as stainless steel. Chill for at least 2 hours. For maximum flavour, marinate chicken overnight.

To barbecue chicken, follow the Rainford Method, which uses two levels of heat. Turn barbecue on, setting one side to maximum heat – roughly 500ºF. Set the other side of the barbecue to medium-low – about 300ºF. Sear meat over high heat, cooking at least ¾ of the way through. Brush chicken with pineapple sauce (recipe below) in the last 2 to 3 minutes of cooking. Move chicken to medium-low heat to finish cooking and keep meat warm before serving.

Sticky Pineapple Sauce
1 bottle of Corona beer
1/2 cup pineapple juice
2 cloves garlic, finely chopped
1 knob ginger, grated
1 sprig of thyme

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