Beer-Butt Chicken

This recipe is actually a really fun spin on your classic roast chicken. We'll admit we had reservations trying this American recipe at first, but after tasting it, our doubts evaporated and it's since become a favourite (especially for entertaining, because it's a bit of a spectacle)!

By roasting the chicken with a can of beer instead of stuffing, the meat stays super moist and gets imbued with a subtle savoury flavour. Combine that with the crusty, spicy exterior and the result is truly melt-in-the-mouth.

Serves: 4
Prep/Cooking time: 1hour 30mins


1x 1.6kg Free Range Chicken
1x Can of beer (use a lager for best results)


½ Tsp. of dried Tarragon
1 Tsp. Fennel Seeds
1 Tsp. Cumin
1 Tsp. Paprika (Sweet or Smoked)
½ Tsp of Chilli Powder or Cayenne
Salt and Pepper
Olive oil


Preheat your oven or barbeque to 200°C. Take your chicken out of the fridge and set aside.

Add all the ingredients of the spice rub (except the olive oil) to a pestle and mortar and bash until it's a powder.

Drizzle some olive oil onto the chicken and massage in the spice rub, making sure to get all of the surface areas.

Now take your can of beer and pour out about half the contents (or drink it!). Place the half-full can on a roasting tray and carefully lower the chicken cavity onto the can so it's sitting upright. You may have to reposition the legs so it doesn't fall over. If you're doing it on a barbeque make sure the hood is tall enough to accommodate the upright bird. If cooking in the oven you might have to take out one of the shelves.

Cook for about 1hr 20mins. The beer will infuse through the bird keeping it nice and juicy.

To check for doneness, make a deep incision into the chicken flesh, if the juices run clear, it's ready. When it's done carefully remove the can (it'll be hot!) and cover the chicken to let it rest covered.

Serve with roast veggies and salad.