• Rob

Beer Can Chicken

With the weather being as beautiful as it is today we thought we'd share a fantastic BBQ recipe with you all. This Beer Can Chicken is a real BBQ show-stopper that will impress all your guests.


1 Whole Chicken

1 440ml Cider Can


1 tbsp Sea Salt

1 tbsp Sugar

1 tbsp Paprika

1 tsp Dried Thyme

1 tsp Chilli Flakes

1 tsp Mustard Powder

1/2 tsp Garlic Granules


1 Shallot

1 tsp Chilli Flakes

A Bunch of Flat-Leaf Parsley

1 tsp Chilli Flakes

1 Garlic Clove

3 tbsp Cider Vinegar

3 tbsp Extra-Virgin Olive Oil


1. Remove the ends of the drumsticks with a sharp knife as these may get stuck in the grill.

2. Mix all of the marinade ingredients into a bowl. Rub the mix all over the chicken, inside and out, and marinate for roughly 4 hours.

3. Heat the barbecue to around 220C.

4. Pour 100ml of the can of cider into a bowl. Put the chicken on top of the can of cider by inserting it into the cavity and pulling the chicken down.

5. To make the chimichurri, put all of the ingredients to the bowl of cider and mix. Season and pour half into a separate bowl.

6. Leave one of the bowls in the fridge and keep one next to the barbecue with a brush.

7. Place the chicken upright on the barbecue with the breasts facing away from the direct heat.

8. Close the lid of the barbecue and cook for 45 minutes, frequently brushing with the chimichurri. Turn the chicken towards the direct heat and cook for a further 45 minutes, brushing regularly.

9. Once cooked, remove the cider can and rest on a plate for 20 minutes.

10. Serve with the chilled chimichurri from the fridge.

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Woods Traditional Family Butchers Est. 1992

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