- 1hr30 mins
- 15 mins
- 1 Whole Chicken
- 1 can of Beer (or drink of your choice)
- 2 tbsp Cajun Spice
- 1 tbsp Olive Oil
- Wash the meat inside and out and pat dry with paper towels. Work your fingers under the skin and lift the skin up from the meat of the bird.
- Place 1/2 tablespoon of cajun rub (or your preferred spice) under the skin and on the meat of the bird then replace the skin back over the meat.
- Pour 1 tablespoon of oil over the bird and rub well over the entire body.
- Pour 1 1/2 tablespoons of the cajun rub over the entire body of the chicken, massaging in well to ensure it doesn't fall off while moving or cooking.
- Wash the outside of the beer can, open it and remove 1/3 of the contents. Set aside (or drink!) Tip: place a garlic clove into the remaining beer in the can. You could also try using different canned drinks to infuse different flavours into the meat.
- Lift the chicken carefully and place the larger opening over the upright beer can. The can should insert at least 50% into the cavity of the bird. Position the two legs to act as supports, like a tripod, with the beer can being the 3rd support leg.
- Place the beer can chicken upright on the grill in the indirect heat section. Close the grill lid and cook the meat at a medium heat (180c) until the skin is a nice crispy golden brown, the internal temperature reaches 75c, and the juices run clear (not pink). If grilling over charcoal, replenish the fire with at least 12 briquettes or lump charcoal after an hour. Tip: insert a wireless remote temperature probe in the thickest part of the thigh and not touching the bone.
- When cooking is complete, remove the meat by supporting the can with a spatula and gripping the meat with tongs. Remove the beer can. You can either discard the beer or use it to make Beer BBQ sauce. Cover the chicken and allow it to rest for 10 minutes before carving. The internal temperature will continue to rise at least 5 degrees. Now sit back and enjoy!