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
Home Cooked Meal Service
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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.
| Cook Time | 1.5 hours |
| Servings |
people
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- 1.8 kg whole free-range chicken
- olive oil
- 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
- FOR THE RUB
- 1 tablespoon heapedsmoked paprika
- 1 teaspoon heapedcayenne pepper
- 1 tablespoon heapedfennel seeds
- 1 tablespoon heapedcoriander seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chillies
- 1 teaspoon heapedsea salt
- 1 tablespoon heapedfreshly ground black pepper
- 1 tablespoon heapedsoft dark brown sugar
Ingredients
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- 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.
- 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.
- 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.
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