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Can-do chook

Luca Villari and Miss Moonshine's Ryan Clarke's can-do chook recipe is a must-try at your next BBQ. Stuffed with a beer can and glazed to perfection, this slow cooked chicken is a crowd-pleaser

Jan 10, 2017 4:41am
By Luca Villari
  • 2 hrs 30 mins cooking
  • Serves 6
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This recipe was first published inTaste magazine.
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Ingredients

Red rub
  • 1/4 cup pink salt
  • 1/4 cup smoked paprika
  • 1/4 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon New York cut pepper (or use coarsely ground black pepper)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 4 dried chillies, finely chopped
Chicken
  • 1 size 18 chicken, at room temperature
  • oil, for rubbing
  • 1 can full-strength beer (this recipe used pale ale)
  • 1/2 cup barbecue sauce
  • 1 red chilli, sliced
  • 1 bunch spring onions, sliced
  • handful coriander, roughly chopped

Method

  • 1
    Heat barbecue to 200°C using quality charcoal or whole wood.
  • 2
    Stir the rub ingredients in a large bowl. Rub chicken with oil, then coat with rub.
  • 3
    Drink a third of the beer, place can in chicken’s cavity, then place chicken on grill, balanced on can, and close hood.
  • 4
    After 45 minutes, glaze chicken with barbecue sauce and top with half the chilli, spring onions and coriander. Cook chicken for a further 55-65 minutes, or until thigh meat reaches 73°C when tested with a thermometer.
  • 5
    Remove chicken from barbecue, discard beer can. Place chicken on a serving platter and finish with a little more glaze and remaining chilli, spring onion and coriander. Rest the bird for 15 minutes before serving.

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