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Sweet & spicy beer can chicken
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Total Time:
1 hour 35 minutes
Beer-roasted chicken for juicy, flavorful results inspired by US cuisine.
Ingredients:
  • 1 x 1.8 kg whole free-range chicken
  • 1 x 300 ml can of beer
  • 2 tablespoons barbecue sauce
  • 1 fresh red chilli deseeded
  • 1 bunch of spring onions trimmed
  • ½ a bunch of fresh coriander
  • 1 heaped tablespoon smoked paprika
  • 1 heaped teaspoon cayenne pepper
  • 1 heaped tablespoon fennel seeds
  • 1 heaped tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1-2 dried red chillies
  • 1 heaped teaspoon sea salt
  • 1 heaped tablespoon freshly ground black pepper
  • 1 heaped tablespoon soft dark brown sugar
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Allow the chicken to come to room temperature. Combine the rub ingredients in a mortar and pestle to create a fine powder. Drizzle olive oil over the chicken and massage it with the rub. Pour out two-thirds of the beer (or drink it), then carefully place the chicken cavity onto the beer can to make it stand upright on a roasting tray. Roast in the oven for about 1 hour 10 minutes until golden and fully cooked. Test for doneness by checking if juices from the thickest part of the thigh run clear. Brush the chicken with barbecue sauce and return to the oven for 10 more minutes until dark and sticky. Slice the chilli and spring onions, and pick the coriander leaves. Remove the can from the chicken, carve it, and garnish with the sliced chilli, spring onions, and coriander leaves before serving.

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