Beer Can Chicken

Lamb Cutlets with Sun-Dried Tomato, Feta, and Olive Stuffing

  • Prep Time5 min
  • Cook Time1 hr 30 min
  • Total Time1 hr 35 min
  • Cuisine
    • Australian
  • Course
    • Main Course
  • Cooking Method
    • Barbecue
    • Gas Barbecua

Ingredients

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

Method

1

Place the marinade ingredients in a large bowl. Mix until well combined.

2
Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
3
Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
4
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.
5
Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
6
Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
7
Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.
8
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).