Beer in the rear chicken and BBQ sauce

  • 2.5kg whole chicken, rinsed, patted dry
  • 2-3 tbsps dry rub, recipe follows
  • 1 (350ml) tin light beer
  • For the dry rub
  • 2 tsps salt
  • 1 tsp ground cumin
  • 2 tsps sweet paprika
  • 1 tsp black pepper
  • 2 tsps brown sugar
  • 1 tsp celery salt
  • 1 tsp dried oregano
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • Cayenne pepper, pinch
  • For the BBQ sauce
  • 90g finely chopped onion
  • 2 tsps minced garlic
  • 2 tbsps vegetable oil
  • Salt and freshly ground black pepper
  • 2 tbsps brown sugar
  • 1 tsp cayenne pepper
  • 125ml tomato ketchup
  • 2 tbsps prepared yellow mustard
  • 125ml apple cider vinegar
  • 30ml lemon juice
  • 60ml water
  • Dash Worcestershire sauce
1) Preheat oven to 200C/Gas 6.

2) Set up your indoor/oven 'beer can' chicken roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

3) Lower the oven to 160C/Gas 3 and roast for 90 minutes, basting with the chicken drippings and BBQ sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more BBQ sauce on the side.

Rub:
Combine all ingredients. Store in an airtight container.

Barbecue sauce:
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer for 10 minutes.

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