I have seen this idea for beer can chicken many times, but never tried it until this week. I saw Justine Schofield cooking beer can chicken on Everyday Gourmet this week and was inspired to try it for dinner. The beer steams and gently infuses the chicken as it cooks resulting in tender, moist chicken meat. The marinade coats the chicken with delicious flavours and helps to caramelise and crisp the skin.
1 whole chicken
1 can beer
a few sprigs thyme
1 bay leaf
2 tsp Herbies cajun spice
1 lime, zest and juice
2 cloves garlic, crushed
1 tbsp olive oil
salt and pepper
- Take the chicken and beer out of the fridge about an hour before roasting.
- Preheat the oven to 200C (fan-forced). You will need a medium sized baking dish.
- To make the marinade, pour 1/3 can of beer into bowl along with the cajun spice, lime zest and juice, garlic, olive oil and season well with salt and pepper. Place the thyme sprigs and bay leaf in the beer can with the remaining beer.
- Pat dry the chicken all over with paper towel, then sit the chicken securely over the beer can in the roasting tray. Pour the marinade in the roasting pan and use a basting brush to coat the whole chicken with the marinade.
- Cook in the preheated oven for 45 minutes to 1 hour depending on the size of the chicken. Baste the chicken every 20 minutes with the marinade. The chicken is safely cooked when it reaches 75C. Check by inserting a probe thermometer in the thickest part of the thigh but not touching the bone.
- Once cooked remove from the oven and allow to rest for 10 minutes before carefully removing the chicken from the beer can and transferring to a serving platter. Serve any pan juices in a jug alongside the chicken.
- Serve with a crispy green salad and roast potatoes.