How to make beer can roast chicken

It’s National Beer Day and to celebrate, we bring you the beer car chicken.

With this recipe, there are two good things – you get a juicy delicious chicken, and you have to drink half a can of beer to make it work.

The idea is that you cook the chicken on top of the can of beer, infusing it with the stuff as it cooks.

It can be cooked on a BBQ so it’s great for summer or in an oven if you’re trying it on a rainy day.


A whole chicken (Around 1.8kg is good)

440ml can of beer

For the rub

1 tbsp brown sugar

1 tbsp paprika

Pinch of salt

Pinch of black pepper

1/2 teaspoon chilli powder

1/2 teaspoon garlic powder

1/2 onion powder

3 tbsp olive oil


First mix the rub together. Put all the spices in a bowl together, drizzle the olive oil over the chicken and then sprinkle the rub and massage it into the skin. Make sure you cover everywhere.

Open the can of beer and pour half of it out (you can drink that). Make sure the tin is open and then place the chicken on top, so it is sitting on the can, with it in the cavity.

You can cook it either on the BBQ or in the oven. To cook in the oven, heat the oven to 200C/180C fan/gas mark 6 and sit the chicken upright on a baking tray. You might have to remove any shelves from the oven to give it space.

If you are using a BBQ, you will need one with a lid and it must be large enough and strong enough to support the chicken sitting on top. In a small BBQ, you can remove the grill and place a roasting tin directly on the coals to give you space for the chicken.

To prepare the BBQ, let the flames die down and then place the chicken upright, put the lid on top and leave to cook for around one hour 20 minutes.

After that time (in both methods of cooking), check that the outside is brown and the juices run clear. If they don’t you need to cook it for another five minutes and check again.

Once it’s cooked, leave it for 15 minutes to rest before serving.

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