Sweet & spicy beer can chicken

Serves 6

  • 1 x 1.8 kg whole free-range chicken

  • olive oil

  • 1 x 330 ml can of beer

  • 2 tablespoons barbecue sauce

  • 1 fresh red chilli, deseeded

  • 1 bunch of spring onions, trimmed

  • ½ a bunch of fresh coriander

  • For the rub:

  • 1 heaped tablespoon smoked paprika

  • 1 heaped teaspoon cayenne pepper

  • 1 heaped tablespoon fennel seeds

  • 1 heaped tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1-2 dried red chillies

  • 1 heaped teaspoon sea salt

  • 1 heaped tablespoon freshly ground black pepper

  • 1 heaped tablespoon soft dark brown sugar

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.



Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.



Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Nutritional Information

Sweet & spicy beer can chicken

Juicy roast chicken with a twist

More Father's day recipes >
0 foodies cooked this
I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
Serves 6
1h 35m
Not too tricky
Print this recipe
Method

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 261
    13%
  • Carbs 7.3g
    3%
  • Sugar 5.7g 6%
  • Fat 11.2g 16%
  • Saturates 2.8g 14%
  • Protein 34.2g 76%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 x 1.8 kg whole free-range chicken

  • olive oil

  • 1 x 330 ml can of beer

  • 2 tablespoons barbecue sauce

  • 1 fresh red chilli, deseeded

  • 1 bunch of spring onions, trimmed

  • ½ a bunch of fresh coriander

  • For the rub:

  • 1 heaped tablespoon smoked paprika

  • 1 heaped teaspoon cayenne pepper

  • 1 heaped tablespoon fennel seeds

  • 1 heaped tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1-2 dried red chillies

  • 1 heaped teaspoon sea salt

  • 1 heaped tablespoon freshly ground black pepper

  • 1 heaped tablespoon soft dark brown sugar