Barbecue Beer Can Chicken
Winner winner, chicken dinner. My grilling days of dry chicken are long gone, thanks to this Barbecue Beer Can Chicken trick. Imagine unbelievably succulent meat and shatteringly crisp skin; the beer steams your bird from within!
Ingredients
beer330 mlcanned
extra virgin olive oil3 tbsp
sweet smoked paprika1 tbsp
ground cayenne pepper1 tsp
english mustard powder2 tsp
celery salt2 tsp
black pepper1 pinch
chicken1 whole
fresh thyme2 sprig
dark muscovado sugar10 g
Instructions
Chef's Tips
For an extra smoky flavour, add a handful of wood chips (like hickory or applewood) to the coals before placing the chicken on the barbecue.
To ensure even cooking and crispy skin, rotate the chicken halfway through the cooking time if using a barbecue.
If you don't have a beer can holder, you can use a sturdy roasting tin to stabilise the chicken on the barbecue or in the oven.
Prepare the barbecue
Light your lidded barbecue and allow the flames to die down until the coals turn ashen. Mound the coals to one side of the barbecue. If using a small barbecue, remove the grills and place a sturdy roasting tin on the floor next to the coals to create space for the chicken. For a larger barbecue, the chicken can sit directly on the grills or on a tray. Alternatively, for oven cooking, preheat your oven to 200°C (180°C fan/Gas Mark 6).
Make the rub
Separate the thyme leaves from the stalks. In a small bowl, combine the muscovado sugar, sweet smoked paprika, cayenne pepper, English mustard powder, thyme leaves, celery salt, and a good grinding of black pepper to create the rub.
Season the chicken
Drizzle the chicken with olive oil, then sprinkle the prepared rub all over the chicken. Massage the rub into the skin, ensuring it gets into all the nooks and crannies and even inside the cavity for maximum flavour.
Prepare the beer can
Carefully open the can of beer and pour out half of the liquid (you can drink the rest ;)). Position the chicken onto the can, with the legs down, so that the chicken sits upright with the can inside its cavity.
Cook the chicken
Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side without the coals. Close the lid and cook for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) in the thickest part of the thigh. If the juices are not clear, or the temperature is not reached, cook for an additional 10 minutes and check again. Alternatively, for oven cooking, preheat your oven to 200°C (180°C fan/Gas Mark 6), place the chicken on a baking tray in the bottom of the oven, and follow the same cooking time and temperature check.
Remove & serve
Carefully remove the chicken and can from the barbecue using tongs or oven mitts. Place on a sturdy surface. Using extreme caution (the can and liquid will be very hot), carefully lift the chicken off the can and discard the beer. Transfer the chicken to a cutting board, loosely cover with foil and let rest for 10 minutes before carving and serving.
