Beer Can Chicken Beer Can Chicken
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Prep 5 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 whole chicken
  • 1 can of Tiny Brew Mango Vermont IPA
  • 1 tbsp mascavado sugar
  • 1 tbsp smoked paprika
  • 2 tbsps cayenne pepper
  • 1 tbsp oregano
  • 1 tbsp mixed dried herbs
  • Pinch of salt
  • 1 tsp mustard powder
Beer Can Chicken
A showstopper!!


*Preheat the oven to 190℃ *

  1. Start by mixing together all of the dry ingredients together in a bowl. Then apply the rub all over the chicken making sure to get in all the cavities of the chicken. 
  2. Open the can of Mango IPA, without taking a sip of it because it is so delicious. Then place the rear end of the chicken onto the top of the can pushing the chicken 3/4 of the way down. 
  3. Place onto a baking tray and then place in the oven for 50 minutes or until the centre of the chicken reads 65 on a temperature probe, then turn the oven up to 200℃  to get the skin of the chicken really crispy. 
  4. Remove from the oven and leave to rest for 12 minutes. Carve and then serve.
  5. I served mine with charred spring onion and spicy rice finished with fresh mango to complement the taste of the chicken.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

More from me
Beer Can Chicken Beer Can Chicken
favorite
print
rate
Beer Can Chicken
A showstopper!!
Prep 5 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 whole chicken
  • 1 can of Tiny Brew Mango Vermont IPA
  • 1 tbsp mascavado sugar
  • 1 tbsp smoked paprika
  • 2 tbsps cayenne pepper
  • 1 tbsp oregano
  • 1 tbsp mixed dried herbs
  • Pinch of salt
  • 1 tsp mustard powder


*Preheat the oven to 190℃ *

  1. Start by mixing together all of the dry ingredients together in a bowl. Then apply the rub all over the chicken making sure to get in all the cavities of the chicken. 
  2. Open the can of Mango IPA, without taking a sip of it because it is so delicious. Then place the rear end of the chicken onto the top of the can pushing the chicken 3/4 of the way down. 
  3. Place onto a baking tray and then place in the oven for 50 minutes or until the centre of the chicken reads 65 on a temperature probe, then turn the oven up to 200℃  to get the skin of the chicken really crispy. 
  4. Remove from the oven and leave to rest for 12 minutes. Carve and then serve.
  5. I served mine with charred spring onion and spicy rice finished with fresh mango to complement the taste of the chicken.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

More from me