Beer can chicken on the BBQ
This is a well-flavoured barbecued chicken dish. A beer can is stuffed into the cavity of a whole chicken and cooked on the barbecue. The resulting chicken is moist, tender and utterly delicious.
Ingredients
Makes: 1 whole chicken
- 1 (0.9-1.35kg) whole chicken
- 1 (440ml) can beer
- 5 tablespoons chicken seasoning
- 4 dashes liquid smoke flavouring
- 4 bay leaves
Method
Prep:15min ›
Cook:2hr ›
Extra time:15min resting ›
Ready in:2hr30min
- Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with chicken seasoning.
- Drink/discard 265ml of the beer and add liquid smoke to the remaining beer in the can. Raise tab on beer can until it is in the straight up position.
- Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can and out the opposite side. (This keeps the can from falling out the chicken).
- Prepare barbecue: light the coals and when they are ready, spread coals to form a ring around the outside edge of the barbecue.
- Place chicken in centre standing up on can to cook. Cover and cook for two hours.
- Remove carefully from barbecue so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before slicing.
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Reviews & ratings
Average global rating:
(43)
Reviews in English (36)
I recommend mixing the seasonings with some olive oil to ensure a crispy tasty skin with a nice color (SEE MY PHOTO). I used seasoning salt (about 2 tsp) instead of poultry seasoning. - 12 Aug 2005 (Review from Allrecipes US | Canada)
I am so happy that I was able to erase what I just wrote. By mistake I thought this recipe was another similar one who did not say to spread the coals out. Very important to not grill under direct heat. Could cause fire... like in the other recipe. Thank you for saying indirect heat. - 10 Jun 2001 (Review from Allrecipes US | Canada)
this is excellent! did it in my oven for about 25 min per pound at 350.....yum yum juicy - 28 Jul 2002 (Review from Allrecipes US | Canada)
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