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Hayden Quinn's orange-glazed beer can chicken recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Orange beer-glazed chicken with irresistibly sticky and golden skin.
Ingredients:
  • 1 whole Free Range Chicken
  • 72.80 gm Cobram light extra virgin olive oil
  • Sea salt, to taste
  • 1 can Balter Lager, half to be poured in drip tray
  • 4 x fresh oranges, juiced (about 300ml or 1 1/4 cup)
  • 1/2 can Balter lager
  • 20.00 ml ground coriander
  • 10.00 gm ground cumin
  • 10.00 ml garlic powder
  • 10.00 ml chilli flakes
  • 10.00 ml cracked black pepper
  • 9.60 gm sea salt flakes
  • 16.00 gm brown sugar
Instructions:
  • Set up your Weber Kettle for indirect cooking at a medium heat (between 190-220°C). Place an aluminum drip tray in the center of your BBQ, with the charcoal baskets on either side.
  • After the briquettes turn completely ashen and grey, mix all glaze ingredients in a small saucepan. Heat the mixture, stirring until well combined. Simmer until reduced by one-third, creating a beautifully shiny glaze.
  • Open a can of beer and pour half of it into the drip tray in the center of the BBQ. Place the beer can, with the remaining beer, into the cavity of the chicken. Season the chicken generously with sea salt and rub it with oil. Cook the chicken covered for 15 minutes, then baste it with glaze and continue to baste every 15 minutes.
  • Grill the chicken for 45-60 minutes until fully cooked (internal temperature should reach 75C). Remove from the BBQ and let it rest on the beer can for 15 minutes. Remove the beer can and serve.

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