A while back, the whole beer can in a chicken was a craze, I never took that craze well firstly I don’t drink beer, so there was no extra can laying around for me to attempt to try this recipe.
Then when the office had a party and there was a beer left over, I claimed and named I, so that I could try out this recipe.
I will tell you, it was the most stressful recipe I have ever made. I didn’t want to leave the oven alone, my dad kept telling me that the can would explode in the oven and I really did not want that to happen, because it would be me the one cleaning it up. But fingers crossed and thanking my lucky stars, the can did not explode.
Ingredients for the spice rub:
- 1/3 x cup treacle brown sugar.
- 2 x tsp masala.
- 2 x tsp turmeric powder.
- 1 x tsp mustard powder.
- 1 x tsp black pepper powder.
- 2 x tsp French tarragon.
- 2 x tsp salt.
Ingredients for the dish:
- 1 x whole chicken
- 1 x 330ml can of beer.
- ½ x cup barbeque sauce.
- 1 x can of pineapple rings.
- Wash, pat dry the chicken with hand towel and set aside.
- In a bowl, mix all the chicken rub spices together.
- Using half the mixture, rub the entire chicken with the spices.
- Wrap nice and tight in cling wrap and pop into the fridge to marinade overnight.
- Empty half of the beer can and stand the beer can up with the remaining beer.
- Place the chicken ontop of the can and gentle push the can into the chicken.
- Pop into a preheated oven at bake at 180 degrees for an hour, standing up.
- After the hour, remove the can from the bottom of the chicken, stuff with the pine apple rings and set aside.
- Pour the barbeque sauce into the remaining spice rub and brush he chicken down with the sauce.
- Pop it back into the oven and bake until deliciously golden brown.