• People

    Serves 4

  • Prep Time

    5 min.

  • Marinating Time

    3 h

  • Barbecue Time

    1 to 1:30 h


the Ingredients

  • 1 x 1.8-2kg whole chicken
  • 1 can of beer


  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 2 teaspoons chilli flakes
  • 2 teaspoons smoked paprika, plus extra for the skin of chicken
  • 3 garlic cloves, crushed
  • 1 teaspoon salt


  • Place the marinade ingredients in a large bowl. Mix until well combined.
  • Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
  • Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
  • Remove the chicken from the fridge and dry the skin with paper towel. Sprinkle some extra paprika on the skin of the chicken and massage in.
  • Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
  • Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
  • Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.
    Carefully place the chicken onto the barbecue and roast over medium heat for 1-1 ¼ hours.
  • Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).

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