Honey and Mannabrew BBQ Chicken

Serves 4

Difficulty: Easy
Preparation time: 15 minutes + 4-hour brining time
Cooking time: 4 hours 

Coffee Brine

• 250 ml MannaBrew, strongly brewed and cooled
• 1 L water
• 75 g fine salt
• 60 g brown sugar

BBQ Chicken

• 1 (approx. 1.3 kg) whole chicken, cleaned
• 30 ml vegetable oil
• Salt, to season

Glaze

• 125 ml MannaBrew, strongly brewed

• 115 g (approx. 80 ml) honey

INSCTRUCTIONS

1. Coffee Brine: In a large pot, combine the 250 ml of strongly brewed MannaBrew, water, salt, and brown sugar. Heat over medium heat for 3–5 minutes until the salt and sugar are completely dissolved. Remove from heat and allow to cool completely.

2. Place the chicken in the cooled brine. Place a small plate or weight on top to keep the chicken fully submerged. Cover and refrigerate for 4 hours.

3. Glaze: In a small saucepan, combine the 125 ml of brewed MannaBrew and honey. Simmer over medium-low heat for 8–10 minutes until reduced and syrupy. Set aside.

4. Prepare the Grill: Prepare a kettle barbecue or outdoor grill with medium coals (indirect heat setup works best).

5. Remove the chicken from the brine and discard the liquid. Pat the chicken thoroughly dry with paper towels.

6. Drizzle the oil over the chicken and season lightly with salt.

7. Cook: Grill the chicken over medium heat for 35–45 minutes, turning regularly. Baste frequently with the glaze during the last 15 minutes of cooking, taking care not to burn the honey.

8. Serve: Allow the chicken to rest for 10 minutes before carving. Serve with any remaining glaze on the side.

TIP: Alternatively, roast the chicken in the oven at 180°C for about 60 minutes, basting with the glaze during the final 15 minutes. A fresh pear, walnut, and goat cheese salad makes a great side dish.