This has to be one of my all time favourite recipes – even the name is great. It basically involves opening your choice of beer and sticking it up the bird’s rear and then barbecuing until cooked. As the can of beer heats up, it produces steam which then cooks the chicken from the inside out.
1 can of your favorite beer
Rub the chicken with olive oil, garlic and herbs. Drink half the beer and then take the top of the can off with an opener. Insert the can of beer as far as you can into the chicken cavity, without spilling it all over you, and then place it upright on the barbecue. You want the heat to be fairly indirect otherwise the outside will be burnt before the inside is properly cooked. It will probably take a couple of hours with a lid on the barbecue or three hours on an open grill so make sure you add fresh coal every half hour or so. To check whether it’s cooked insert a sharp knife or skewer into the thickest part of the thigh and make sure the juice runs clear. If the juice isn’t clear it will need more cooking time.
Read my top 5 barbecue tips – some of them might surprise you!