Prepare your chicken

Take your chicken and sprinkle it all over with salt and white pepper. Open the can of beer and pour out half of the beer – feel free to have a drink! Leave the rest in the can – it will help to keep the chicken moist as it cooks. Sit the chicken on top of the can, so the can is underneath its cavity, and season with salt and pepper. If the legs hang down too far, tie them up with kitchen string to stop them burning during cooking.

Set up your EGG

Set up your EGG for indirect cooking using the ConvEGGtor. Your target temperature is 180˚C-200˚C.

Cook your chicken

Lift the chicken with the can underneath into a Drip Pan, and place it on top of your ConvEGGtor.

Make the gochujang butter

Meanwhile, place all the ingredients for the gochujang butter in a small cast-iron pan on the EGG and stir until the butter is melted and the sugar dissolved; set aside.

Marinade the chicken

After 10 minutes’ cooking, brush the chicken with the marinade and close the lid, so that the EGG acts like an oven. Baste the chicken with the butter every 10 minutes or so until it is well browned and cooked through. It should take around 60 minutes to cook, and the skin should be charred in places. To check if it’s cooked, pierce the thickest part of the thigh with a skewer – the juices should run clear.