Sweet and spicy beer can chicken recipe

Sweet and spicy beer can chicken is an absolute winning combination and it is the perfect weekend meal for all of your mates. A succulent no-fuss dish that will keep you coming back for more. Its sweet, sticky and spicy. Makes the best left overs too.

Sweet and spicy beer can chicken recipe

Sweet and spicy beer can chicken recipe

Enter beer can chicken, the clever grilling technique that’s easy enough to master the first time you make it.
The surprisingly simple technique is magical for a few reasons: Chiefly, the can acts as a DIY upright roaster, ensuring all sides of the chicken get nice and crispy. Plus, the beer in the can helps steam the chicken from the inside, preventing it from drying out on the grill.And finally (and the most fun), you have to drink some of the beer before you position the chicken over the can! Here are four ways to try it out tonight. This recipe goes really well with baked potatoes and a big garden salad.

Home Cooked Meal Service

Another way to get this lovely homemade meal without the hassle of cooking it yourself is ordering it with us! ChefXChange Home cooked meal Service is a choice of 3 or 5 meals delivered to your home every Monday. You can enjoy high quality, delicious home-cooked dishes prepared by our professional chefs.

More recipes…

If you make this recipe, please let us know! Leave a comment below or take a photo and tag us on Instagram or Facebook with #RecipeCXC

Did you enjoy reading this blog? Then you might want to check out our other recipes to inspire your daily lunches have a look at our Halloumi, Chickpea and Bulgur Salad Recipe and Easy Sweet and Sour Chicken Recipe. 

Print Recipe
Sweet & spicy beer can chicken recipe
Recipe adapted from jamieoliver.com
beer can chicken
Course Main Dish
Cuisine BBQ
Cook Time 1.5 hours
Servings
people
Course Main Dish
Cuisine BBQ
Cook Time 1.5 hours
Servings
people
beer can chicken
Instructions
  1. Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
  2. Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
  3. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.
Share this Recipe