This beer can chicken is a BBQ sensation, guaranteed to impress with its succulent meat and crispy skin. The secret? A can of beer infused with a smoky, sweet rub that locks in moisture and flavour, while the paprika and cayenne pepper provide a natural antioxidant boost!
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.
In a small bowl, combine the muscovado sugar, sweet smoked paprika, cayenne pepper, English mustard powder, thyme, celery salt, and a good grinding of black pepper to create the rub.
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.
Carefully open the can of beer and pour out half of the liquid. Position the chicken onto the can, with the legs down, so that the chicken sits upright with the can inside its cavity.
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 is browned, the meat is tender, and the juices run clear. If the juices are not clear, 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.
Once cooked, carefully remove the chicken from the barbecue. Loosely cover it with foil and let it rest for 20 minutes before carving and serving.
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.