Barbecue beer can chicken recipe
BBQ expert Clare Edwards uses cherry woodchips to smoke her wonderfully moist beer can chicken. One of the benefits of this recipe is that you get to drink some of the beer whilst you're cooking...
Scroll down for the recipe.
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Ingredients
- 2 handfuls of cherry wood chips
- 1.5 kg whole organic chicken
- 1 glug rapeseed oil, for rubbing
- 1 pinch salt and pepper
- 1 can beer or stout, preferably Mackesons Stout, open
Details
- Cuisine: English
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Place a couple of handfuls of cherry woodchips into water, to soak for around 20 minutes.
- Rub the chicken with the oil and season liberally with salt and pepper or alternatively, a rub of your choice.
- Wash the exterior of the beer can thoroughly under hot water. Open the can and drink half of the liquid.
- Preferably using a 'poultry roaster', slot the can into place then impale the chicken onto the beer can.
- Place the chicken on the centre of your barbecue. Roast using the indirect set up method, always cooking with the lid down.
- Add one handful of drained woodchips directly to each bank of coals. Meat in its raw state is more receptive to taking on the flavour of the smoke. Add the chips too late and the meat will have sealed, locking the smoke flavours out.
- The chicken should take 1 hour 30 minutes to cook or until a core temperature reading of 75C is reached.
- Once cooked remove the chicken and allow it to rest for 10 minutes before carving. Use the liquid left in the beer can to form your gravy.
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