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Beer can chicken
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Tender beer can chicken with a hint of malty lager, grilled to perfection.
Ingredients:
  • 1.8kg whole chicken
  • 50g unsalted butter, melted, cooled
  • 57.20 gm honey
  • 2.50 gm sweet smoked paprika (pimenton)
  • 3 garlic cloves, finely chopped
  • 375ml can Australian lager
  • 1/2 lemon, cut into thin wedges
  • Watercress, to serve
  • 23.40 gm wholegrain mustard
  • 21.00 gm lemon juice
  • 2 garlic cloves, crushed
  • 20.00 ml sherry vinegar
  • 100g mayonnaise
  • 60ml cream
  • 150g self-raising flour
  • 160g self-raising flour
  • 60g chilled unsalted butter, chopped
  • 62.50 ml chopped oregano leaves
  • 60g tasty cheese
  • 185ml milk
  • 20.00 ml grated parmesan
Instructions:
  • Heat up the barbecue to medium-high. Rinse the chicken under cold water and then pat dry with paper towel.
  • In a bowl, mix butter, honey, paprika, and two-thirds of the garlic. Season with salt and pepper. Pour one-third of the beer from the can, then stuff the lemon wedges and remaining garlic inside. Stand the beer can upright on a surface and place the chicken over it. Brush the chicken with the honey marinade. Grill with the lid closed for 1 1/2 hours, basting occasionally, until cooked through. Remove the chicken from the grill carefully. Let it cool slightly, then remove and discard the beer can. Rest the chicken, covered with foil, for 15 minutes before serving.
  • Prepare the dressing by mixing mustard, lemon juice, honey, garlic, sherry vinegar, mayonnaise, and cream in a bowl. Season to taste and set it aside.
  • Prepare your oven by heating it to 180°C. Grease and lightly flour a large baking tray to have it ready for the next step.
  • Combine the sifted flours and salt in a large bowl. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Stir in oregano and tasty cheese. Create a well in the center and pour in the milk and 1/4 cup (60ml) water. Stir well until a soft dough forms.
  • Transfer the dough onto a lightly floured surface and knead gently for 1-2 minutes until nearly smooth. Shape into a 22cm round loaf and place it on the baking tray. Score a cross on the top of the damper using a floured knife, then brush with milk and sprinkle with parmesan. Bake for 30 minutes or until it turns golden brown, firm, and the base sounds hollow when tapped lightly.
  • Present the chicken alongside watercress, damper, and mustard dressing.

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