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Sweet and Spicy Beer Can Chicken

Elizabeth Heiskell's Beer Can Chicken
Elizabeth Heiskell's Beer Can ChickenTODAY


  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel
  • 1 tablespoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
Chicken and Garnish
  • 1 whole chicken
  • Olive oil
  • 1 can beer
  • 2 tablespoons barbecue sauce
  • 1 fresh red chili
  • 1 dried red chili
  • 1/2 bunch fresh cilantro
  • 1 bunch spring onions

Chef notes

With its crispy exterior and moist interior, this chicken recipe a show stopper. The beer creates an amazing steam, which makes the chicken incredibly juicy.

Swap option: While this recipe calls for cooking the chicken in the oven, this is also a great technique for cooking on a grill outside. 



Preheat oven to 400°F. Remove chicken from the fridge and set it aside to come up to room temperature. Combine all the rub ingredients. Drizzle the chicken with olive oil. Sprinkle the rub and use your hands to massage all those lovely flavors into all the nooks and crannies.


Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like its sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour and 10 minutes or until golden and cooked through. To check that it's done, insert a knife into the thickest part of the thigh — the juices should run clear. 


Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes or until the sauce is dark and sticky. Meanwhile finely slice the chilies and spring onions and pick the cilantro leaves. Once ready, carefully remove and discard the can, then carve up the bird. Scatter the chicken with the chili, spring onions and cilantro leaves, then serve.