Beer Can Chickens incredibly delicious, juicy and moist.
- 1 1.5kg chicken
- 1 can of beer
- Zest for the rub and juice of 1 lemon.
- 1 fresh red chilli deseeded and thinly sliced.
- A few spring onions sliced.
- A hand full of fresh coriander leaves finely chopped.
- olive oil
- 1 tbsp smoked paprika
- 1 tbsp dark brown sugar
- 1 tsp cayenne pepper
- 1 tsp mustard powder
- 1 tsp celery salt
- lemon zest
- fresh thyme leaves
- salt and freshly ground black pepper
- Place the oven rack on the lowest run, and remove any other oven racks, so you have room for your upright chicken.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Take the chicken from the fridge before preparing your rub to allow it to come up to room temperature.
- Put the rub ingredients in a bowl and mix well.
- Open the beer and pour half into a glass. Then sit the can in the middle of a lined baking tray.
- Sit the chicken onto the open beer can, so it is upright with the can in its cavity. I use a beer can chicken roaster to keep the chicken more stable, but this is unnecessary.
- Drizzle the chicken with olive oil and lemon.
- Sprinkle over the rub and use your hands massage the rub into the chicken.
- Let the chicken stream roast in the oven for 1 Hour 30 minutes. When done, the chicken will be a golden brown, and the juices will run clear.
- Mix the sliced chilli, spring onions and coriander leaves.
- Once cooked, carefully remove the chicken from the beer can, carve onto a platter, scatter over the chilli, spring onions and coriander leaves and serve immediately with rice or a potato salad.
- This recipe also works well on a covered barbecue.