Beer Can Chicken
Ingredients
- 1 whole chicken
- 2 tsp salt
- 1 tbsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1 can beer
- 1/2 cup apple cider vinegar
- 1 cup water
- 2 tbsp olive oil
Method
Preheat BBQ with all burners on high for 10 minutes. Turn off middle burners and leave outer burners on high.
Pour 3/4 of the can of beer into a clean, reused tin (baked bean, spaghetti etc.) Stir together the salt, paprika, cumin and thyme. Pat the chicken dry and rub the spice blend all over it. Place the can inside a metal baking pan and put the chicken leg side down onto the can until it is secure.
Pre oil the Roasteasy and drape over the chicken and pour 1 cup of water, the rest of the beer and 1/2 cup apple cider vinegar into the pan. Place pan with chicken into centre of BBQ and cook for 1 1/2 – 2hrs (depending on chicken size) until an internal temperature of at least 185°C is reached. During cooking time regulate the outer burners to achieve a hood temperature of approx. 180 – 200°C.
Remove pan from BBQ and allow to rest while still covered with Roasteasy for 10 minutes. Carefully remove Roasteasy with tongs and then using oven mits pull chicken vertically off can.
NOTE: we recommend using a tin holder/beer can stand (can be purchased from most BBQ shops )- as this keeps the can steady.