You’ll need to be able to stand a chicken upright in the oven to make this dish so test it before you start. If you can… let's go! Cheat's BBQ beer can chicken here we come.
|The less glamorous side of cooking|
I used a local Aussie beer but really any can of beer will work. I often put a whole lemon into the carcass to keep the meat moist when I’m roasting a chicken and this is a similar theory. The beer evaporates out of the can and into the chicken to keep it lovely and moist and the hoppy citrus tang of something like an American IPA gives it a subtle but gorgeous flavour.
The rub gives the flavour of BBQ and also helps the skin crisp up. And after all, crispy skin is what makes a roast chicken!
Serves 4 with sides:
- 1x can of lager (your choice but I recommend an IPA)
- Large free range chicken (I used 1.7 kg)
For the BBQ rub:
- 1 tbsp brown sugar
- 1 tbsp ground coriander
- 1 tbsp mustard powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp garlic salt
- 1 tsp salt (or x2 if you don't have garlic salt)
- 1 tsp ground black pepper
- 1 tsp chili powder
- Pre-heat your oven to Gas Mark 5 / 200ºc / 180ºc fan.
- Start by making your dry rub for the chicken by mixing all of the ingredients together.
- Rub olive oil onto the chicken and then liberally coat it with the rub. Do this with your hands to make sure you get an even coverage all over the bird.
- Open the can of beer and either pour away or drink the top few centimetres of liquid.
- Place the can on the centre of a baking tray and put the chicken on to it. This is a bit tricky and not on the slightest bit glamorous but it’ll really make the difference to the meat. Once your chicken is standing upright on the can of beer, it’s ready for the oven.
- You’ll need to take all racks out of your oven apart from one, which needs to sit on the lowest level possible.
- The chicken needs 20 - 25 minutes per 500g but you’ll know it’s cooked once the juices run clear. Be careful to ensure that the legs and wings are cooked through too.
- Once cooked, carefully lift the chicken off the can and carve as you would a normal Sunday roast chicken.
As I was cooking for lots of people when I made this last time, I doubled this recipe up for two chickens. I served the chicken with a spinach, red onion, pumpkin & feta salad, oven baked potato wedges (cooked on the bottom shelf at the same time as the chicken) and corn on the cob with chilli & lime butter.
See here for more side dish inspiration. A perfect indoor BBQ which will remind you of summer!