Beer Can Chicken

A truly delicious and remarkably simple, although you’ll need a barbecue with a lid. You may think your beer choices are slightly limited as this recipe requires an actual can. However, if you think outside the square you can use any beer you want: just buy a can of beer and if the beer is not to your liking, tip it down the sink and then fill the empty can with the beer of your choice!

(Serves 4)

Ingredients

• 1.8 kg (4 lb) free-range chicken
• 1 can of beer - I used an English ale called Boddingtons; James Squire Golden Ale
• comes in a can and is also a good choice
• ½ lemon, cut into four wedges
• 1 garlic clove, bruised
• basting mixture
• 50 g (1¾ oz) butter, softened
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 2 garlic cloves, crushed

Method

Preheat your barbecue or Weber kettle barbecue for indirect roasting. Rinse the chicken under cold water, then pat dry with paper towels.

If you’re using a tall can of one of the English ales that have a widget in the can - such as Boddingtons, Guinness or Kilkenny - pour the beer into a glass and drink one-third of the beer.

Cut the top one-third of the can away (otherwise the chicken may not fit under your barbecue lid!) and discard the plastic widget. If you’re using an ordinary can of beer, pour off or drink one-third of the beer.

Place three lemon wedges in the can, along with the garlic clove. (You could also add some herbs or a chilli if you want).  Pick the chicken up and carefully impale it on the beer can – it should sit snugly on the can, with its legs keeping it balanced. Make sure the wings are tucked in and not hanging free.

Put the basting ingredients in a bowl and mix together well. Using a pastry brush, liberally baste the chicken with the mixture. Put the chicken on the barbecue or in the Weber, close the lid and cook for 30 minutes.

Baste the chook liberally, close the lid, then cook for another 30 minutes. Check and baste again - the chicken should be cooked after 1-1 ¼ hours. If you pierce the chook in the breast or leg joint and the juices run clear, the chook is cooked.

Carefully take the chicken off the can - the beer in the can is very hot! Pull the chicken apart to serve, or cut it into quarters.

Eat it with a green salad - or even better, my barbecued vegetable salad.

John Haweksby’s drink recommendation

Chardonnay
St.Clair Pioneer Block 4 'Sawcut' 2009

Bordeaux Style Red
Mount Riley Merlot Malbec 2010