dinner · dairy-free
Beer can chicken
Whole chicken rubbed with sweet paprika spice, roasted upright over a can of beer for juicy meat and crisp skin.
- Time
- 100min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Oven, Kitchen thermometer.
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Method
-
1
Pat chicken dry, rub with oil and the spice mix inside and out.
-
2
Set up a grill for indirect heat at about 190°C (375°F) (or use a 190°C (375°F) oven).
-
3
Lower the chicken onto the half-full can so it sits upright, legs forming a tripod.
-
4
Cook over indirect heat until the thigh reaches 79°C (175°F) and the breast at least 74°C (165°F), 75–90 minutes.
-
5
Carefully lift off the hot can, rest 10 minutes and carve.
