You might be surprised to know that despite the fact that we have been eating for a combined 70 years and drinking for a combined 40 years (don’t work that out), neither of us have ever had or cooked a beer can chicken. I know a number of friends who have done this and we are open to suggestions for how to tweak this recipe but we used the following.
Recipe:
1 1/4 kg chicken
2 tbsp olive oil
1 can beer (we used Carlsberg)
Dry rub:
2 tbsp salt
2 tbsp pepper
1/4 cup brown sugar
2 tbsp chilli powder
2 tbsp paprika
1 tbsp cumin
1/2 tsp cayenne pepper
1 tbsp garlic powder
1 tsp mustard powder
Method:
Mix all dry rub ingredients together. Heat barbeque to medium heat. Spread olive oil over surface of chicken. Cover surface of chicken with dry rub. Open beer can and insert open end into orifice of chicken. (If your not sure which orifice to insert beer can into, please defriend us immediately and give up trying to cook). Place directly onto barbecue and cook for about 1 1/4 hours or until internal chicken temperature is 180 degrees Fahrenheit at the thigh.
Optional kitchen porn:
Giant barbecue/grill
