The ultimate showstopper. Beer can chicken delivers incredibly moist meat with crispy skin by steaming from the inside while roasting from the outside. Perfect for impressing guests.
Equipment You'll Need
Ingredients
- 1 whole chicken (1.5-2kg)
- 1 can of lager (330ml)
- 2 tbsp olive oil
- 2 tbsp BBQ rub (paprika, garlic powder, onion powder, brown sugar, salt, pepper)
- 1 lemon, halved
- Fresh thyme sprigs
Method
Remove chicken from fridge 30 minutes before cooking. Pat completely dry with kitchen paper.
Set up grill for indirect cooking at 180°C. Place a drip tray under where the chicken will sit.
Rub chicken all over with olive oil, then coat generously with BBQ rub, including under the skin.
Open beer, drink half (chef's privilege), and add thyme to the can.
Lower chicken onto beer can so it sits upright. Tuck wing tips behind back.
Place chicken (on can) on indirect heat. Close lid and cook for 75-90 minutes.
Chicken is done when internal temp at thickest part of thigh reaches 74°C.
Carefully remove from grill (the can is HOT). Rest 10 minutes before carving.
Pro Tips
- 💡A wireless thermometer is essential - don't keep opening the lid to check
- 💡If skin isn't crispy enough, finish with 5 minutes over direct heat
- 💡Save the drippings for gravy
- 💡Works equally well with cider or cola instead of beer
