Beer Can Chicken

Beer Chicken Roast

NSL Beer Can Chicken

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

Chicken Rub:

  • 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.

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