CT Chef: How To Cook Beer Can Chicken

Feeding yourself in college can become pretty monotonous and boring. If college cooking and eating was a colour, it'd be beige. Because that's the colour of all the foods you eat. Chicken rolls, pasta, crisps, bread, chicken rolls, chips, pasta, spuds. Did we mention chicken rolls and pasta? If you're looking to diversify your tastes or you're trying to impress on a date, here's a tasty and simple way of preparing a feast that's not only healthy but tastes like it's not. With chicken. And beer. BEER.

Here's what you'll need:

-1 Large whole chicken

-1 Can of your finest Lager

Now it's also preferable to have a seasoning rub so if you're feeling fancy, you can acquire the following items:

-1 teaspoon of fennel seeds


-1 teaspoon of cumin seeds

-1 teaspoon of smoked paprika

-1 teaspoon of brown sugar

-1 teaspoon of mild chilli powder

-Sea salt and black pepper

If you don't feel like going to all that effort, you can buy pre-prepared Chicken Seasoning in any supermarket.

You're getting hungry now so I'll cut to it. Preheat your oven to 200ºC/400ºF/Gas Mark 6. Then down half that can. If you're making the rub from scratch, crush up the seeds as best you can, mix in the rest of the spices with 3 TABLEspoons of olive oil and drizzle over the chicken. Rub it in all over and then wash your hands 'cos it's 'bout to get slippy! As best you can, shove that can, open end up, right up that chicken's hole. Fire it sitting upright into your oven for about 1 hour and 30 mins, or until the skin is golden-brown and crispy and the juices run clear! Some of the beer should have evaporated into the chicken, keeping it juicy! And the skin should be nice and crispy all over. Serve with a salad or some potatoes and you're onto a winner winner chicken dinner! BEER CAN CHICKEN, folks, THIS IS NOT A DRILL!

Tom Quinn
Article written by
"The best there ever was" 10/10- TIME Magazine; "Moved this critic to tears" 9.5/10 - Independent; "Will be sorely missed" - College Times; "The Mighty Quinn"- New York Times

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