I have been dying to cook beer can chicken for a while now, I finally did and it was AMAZING. The beer makes the meat so succulent, and it is a relavitely easy recipe. You can add any sides, I made rice and Asian vegetables (which will be in my next post).

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INGREDIENTS

1 x 1.8 kg whole free-range chicken
1 x 330 ml can of beer
2 tablespoons barbecue sauce (I used Wellington’s BBQ sauce)
1 fresh red chili, sliced
1 bunch of spring onions, trimmed

For the spice rub:

1 heaped tablespoon smoked paprika
1 heaped teaspoon cayenne pepper
1 heaped tablespoon fennel seeds
1 heaped tablespoon coriander seeds
1 teaspoon cumin seeds
1 dried red chili
1 heaped teaspoon sea salt
1 heaped tablespoon freshly ground black pepper
1 heaped tablespoon soft dark brown sugar

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EQUIPMENT

1 large roasting tray
Large mortar and pestle

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METHOD
Serves 5-6
Preparation: 10 minutes
Cooking time: 1 hour 20 minutes

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Preheat the oven to 200C and move the oven shelves so the standing chicken can fit.

Take the chicken out the fridge and set aside so it can reach room temperature.

In a mortar and pestle bash all the rub ingredients into a fine powder. Then pour a generous amount of olive over the whole chicken. Using your hands rub the spices over the chicken, don’t be afraid to get your hands a bit dirty.

Pour about 2/3 of the beer. Then slowly lower the chicken cavity onto the beer can, so it looks like it’s standing up. Position the chicken in the middle of a roasting tray and cook for 1 hour 10 minutes or until the juices from the thigh run clear.

Once the chicken is cooked, brush BBQ sauce all over the chicken and return to the oven for a further 10 minutes or until sticky. While the chicken is cooking, slice the spring onions and red chillies. Once ready, carefully remove the can, carve the spicy bird and you’re ready to go.

It is so heavenly, I really hope you guys give this recipe a bash 🙂

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