BEER CAN CHICKEN

The steam from the beer creates an unbelievably moist chicken, you’ll love it from the very first bite

 

RECIPE:

Large chicken, washed and patted dry

300ml Can of Beer, remove half of it

 

FOR THE RUB

1 Tbls Smoked Paprika

1 Tsp Mild Chilli Powder

1 Tsp Ground Fennel

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Salt

1 Tbls Freshly Ground Pepper

1 Tbls Soft Dark Brown Sugar

 

METHOD

Preheat oven 200C/400F.

Mix all the spices together.

Rub the chicken all over with olive oil. Sprinkle over the rub spices and use your hands to massage it in.

Place the chicken over the beer can and place it on a roasting tray (I covered the tray with foil).

Cook in oven for 1 hour 15 minutes or until golden and cooked through. To check if it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.

Allow chicken to rest 10 minutes before serving.

Enjoy!