This cooking method allows the chicken to crisp up while the beer adds flavour and creates steam to keep the meat moist and tender. It may seem like an ‘canny’ Aussie way of cooking, but Beer-Can Chicken originated in the south of the US.
Prep time: 15 minutes (plus time to heat the barbecue or oven and allow chicken to rest)
Cooking time: 70-80 minutes (depending on size)
Ingredients
- 1 free-range chicken
- 1 tablespoon olive oil
- 1 tablespoon smoky spice rub
- 1 can of beer (whatever variety you prefer)
- 2 tablespoons barbecue sauce
- sea salt
- spring onions, coriander and chilli for serving
Read: Slow Roasted Potatoes and Garlic
Method
About an hour before you start to cook the chicken, take the bird out of the fridge. Crank the barbecue to 180ºC (or the oven if you prefer that – works just as well assuming it’s big enough to fit the bird).
Drizzle the olive oil over the bird, making sure it is evenly coated. Sprinkle the smoky spice rub over the chicken and massage it into the skin.
Open a tinnie and drink about a quarter of the contents (or, heaven forbid, tip it down the sink). This ensures there is no overflow while the chicken is cooking. Open the cavity of the chicken and slide the chicken down onto the can. Preferably, place a heat-proof meat thermometer vertically down into the breast.
Read: Apricot and Pistachio Chicken Patties
Place the chicken upright on the barbecue (or in the oven) and close the barbecue lid.
Allow the chicken to roast for 70-80 minutes (depending on size) or until it reaches a 70ºC internal temperature on the thermometer. Once it hits that mark, take it out of the barbecue (or oven), spoon over the barbecue sauce and roast for another 10 minutes.
Gently and carefully remove the beer can from the cavity.
Allow the chicken to rest for about 20 minutes then carve. Serve on a platter, seasoned with sea salt and garnished with the chopped or torn herbs.
What’s your favourite way to serve chicken? Why not share the recipe in the comments section below?
