Beer Can Chicken

Beer Can Chicken

09 January 2018

Dubbed 'the Australian Barbecue': why don’t you try this beer can chicken recipe when you have friends over this summer. With the chicken being cooked on the open beer can, it makes the meat succulent while the spicy rub makes the skin smoky and crisp.
  • Beer can
  • Chicken
  • Main course
  • Recipe



Cooking Time

55 - 70 minutes



For the rub:


1Heat the oven to 200°C/400°F/Gas Mark 6. Remove the chicken from the fridge and leave aside to reach room temperature

2In a pestle and mortar, add all of the rub ingredients and crush into a fine powder

3Open the beer can and pour into a glass (to drink later) around two thirds of it, then carefully lower the chicken cavity onto the can so it's standing up right on a large roasting tray

4Pour olive oil over the chicken then add the rub all over the chicken

5Place in the oven and cook for around 45 minutes to one hour, or until golden brown and cooked through. To check it's cooked, put a knife into the side of the leg and check if the meat is white, and the juices run clear or use a meat thermometer

6Once the chicken is cooked, take out the oven and cover with barbecue sauce, then return to the oven for another 10 minutes, or until dark and sticky

7Whilst the chicken is being finished off, chop chilli, coriander and spring onions

8When the chicken has finished cooking, remove the can, and sprinkle over spring onions, chilli and coriander on the chicken.