Chef Chantay ‘GreedyGirlCooks’ Campbell Neil is carving a name for herself and her piquant meals on the tongues of culinary lovers at an impressive rate. Try her unique spin with this red stripe beer roasted chicken.

Ingredients:

For the brine
3 cans Red Stripe beer
5 cups water
¼ cup salt
¼ cup sugar
4 sprigs thyme
1 onion
2 tablespoon all spice

For the rub:

2 teaspoons paprika
2 teaspoon onion powder
1 teaspoon salt
2 teaspoon garlic powder
¼ teaspoon black pepper
2 teaspoon ground allspice
2 tablespoon oil

For the Beer Syrup:

1 can beer
¾ cup sugar
For the sauce:
Pan drippings
¼ cup beer syrup
1 Scotch bonnet pepper
1 teaspoon ground allspice
¼ cup ketchup
1 tablespoon molasses

Directions:

1. For the brine: Combine beer and water. Add salt, sugar, thyme, onion and allspice. Allow the sugar and salt to dissolve. Add the chicken and make sure it is completely submerged. Refrigerate overnight.

2. Preheat oven to 475°F. Remove the chicken from the brine rinse and completely pat dry inside and out. In a bowl combine paprika, onion powder, garlic powder, salt, black pepper. Rub the mix in the cavity of the chicken, under the skin and all over the skin. Add the oil to the outside of the skin, Truss the chicken by tying together the drumsticks and tuck under the wings. Place in a roasting tray, add water to the bottom of the pan, do not let the chicken touch the water. Roast in the oven for 20 minutes. Reduce the heat to 350°F and cook for another 60 minutes depending on the size of the chicken, larger birds need more time. Remove from oven when the skin is crispy and the temperature in the thickest part of the high reaches at least 170°F. Set aside to rest.

For the Beer Syrup: In a saucepan dissolve the sugar in the beer and gently simmer until it is reduced to a light syrup, making sure not to boil it.

For the sauce: Place the pan drippings from the chicken into a saucepan, add beer syrup, Scotch bonnet pepper, allspice, ketchup and molasses. Taste for salt. If the pan drippings were salty you may not need additional salt. If not, salt to taste. Reduce to a rich glaze. Brush the sauce on the chicken and serve extra sauce on the side.

Prep time: 8 hours
Cook time: 1 hour 20 minutes