android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Beer Can Chicken

  • People

    Serves 4

  • Prep Time

    5 min.

  • Marinating Time

    3 h

  • Barbecue Time

    1 to 1:30 h

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


  • 01 Place the marinade ingredients in a large bowl. Mix until well combined.
  • 02 Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
  • 03 Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
  • 04 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.
  • 05 Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
  • 06 Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
  • 07 Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.
  • 08 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).

What do you need?

Recommended Tools