1. Pre-heat your oven to Gas Mark 5 / 200ºc / 180ºc fan.
2. Start by making your dry rub for the chicken by mixing all of the ingredients together.
3. Rub olive oil onto the chicken and then liberally coat it with the rub.It’s best to do this with your hands. Make sure you get it all over and in the legs and wings.
4. Open the can of beer and either pour away or drink the top few centimetres of liquid.
5. Place the can on the centre of a baking tray and put the chicken on to it. This is a bit tricky and not on the slightest bit glamorous but it’ll really make the difference to the meat.
6. Once your chicken is standing upright on the can of beer, it’s ready for the oven.
7. You’ll need to take all racks out of your oven apart from one, which needs to sit on the lowest level possible.
8. Generally speaking, the chicken needs 20 - 25 minutes per 500 g but you’ll know it’s cooked once the juices run clear. Be careful to ensure that the legs and wings are cooked through.
9. Once cooked, carefully lift the chicken off the can and carve as you would a normal Sunday roast chicken.
Note: As I was cooking for lots of people, I doubled this recipe up for two chickens. I served the BBQ Beer Can Chicken with a spinach, red onion, pumpkin & feta salad, potato wedges and corn on the cob with chilli & lime butter. A perfect indoor BBQ which reminds you of summer but tastes of autumn.
Can of lager (your choice, but I recommend an IPA)
Large free range chicken (I used 1.7kg)
For the BBQ rub:
1 tbsp brown sugar
1 tbsp ground coriander
1 tbsp mustard powder
1 tbsp paprika
1 tbsp ground cumin
1 tsp garlic salt
1 tsp salt
1 tsp ground black pepper
1 tsp chili powder