Beer – Butt Chicken
Beer - Butt Chicken
Choosing a special yet simple dish to wow the crowds can be tough. So Sam Canning has road-tested a few varieties for you and this mighty chicken recipe is by far the knock-out!
Now don’t be fooled by the tinny, this recipe produces a beautifully tender, juicy flesh, balanced with a spicy crispy skin. It’s also fuss-free so you can enjoy everyone’s company - cheers to that. And whilst it’s easy to make, the end result is a cracking, stand up and look at me dish that’s tasty, unique and will have everyone looking for more!
- Preheat your oven or BBQ to 200°C. Take your chicken out of the fridge and set aside.
- Add all the ingredients of the spice rub (except the olive oil) to a mortar and pestle and grind/bash until it forms a powder.
- Drizzle some olive oil onto the chicken and massage in the spice rub, making sure to get all of the surface area.
- Now take your can of beer and pour out about half the contents (or drink it!).
- Place the half-full can on a roasting tray and carefully lower the chicken cavity onto the can so it’s sitting upright.
- You may have to reposition the legs so it doesn’t fall over. If you’re doing it on a BBQ make sure the the hood is tall enough to accommodate the upright bird. If cooking in the oven you might have to take out one of the shelves.
- Cook for about 1hr 20mins. The beer will infuse through the bird keeping it nice and juicy.
- To check if it's ready, make a deep incision into the chicken flesh, if the juices run clear, it’s ready.
- When it’s done, carefully remove the can (it’ll be hot!) and cover the chicken to let it rest covered.
- Serve with roast veggies and salad.
Pro Tip: Choose a free-range chicken for fuller flavour and the lean meat will also produce excellent results with slow roasting times times.