About this recipe:You'll never barbecue a chicken the same again after trying this tried and trusted method! Place a well seasoned chicken on top of a can of your favourite beer, then BBQ to perfection.
Hunter's Mom 2008
75g dark brown soft sugar
2 tablespoons chilli powder
2 tablespoons paprika
2 teaspoons dry mustard powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (440ml) can beer
1 (1.35kg) whole chicken
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Preheat an outdoor barbecue for medium-high heat. Mix the dark brown soft sugar, chilli powder, paprika, dry mustard, salt and ground black pepper in a small bowl. Place the half-full can of beer in the centre of a plate.
Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated barbecue. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the chicken from the barbecue and discard the beer can. Cover the chicken with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.