Beer can chicken with Alabama sauce

More than just a gimmick, cooking your chicken in this admittedly rather odd-looking position means more flavour and the most tender, succulent meat. Combined with tart and creamy Alabama sauce, there won’t be many leftovers after this one. Serve with corn and black bean salad and fresh coriander for the perfect summery feast.

1 hour 40 mins

4

Easy

• 1.75kg Field & Flower Whole Chicken with Giblets
• 440ml can of beer
• Fresh herbs (optional)
• For the Alabama sauce:
• 230g mayonnaise
• 55g apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp horseradish sauce
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp paprika

1. Remove the chicken from its packaging and pat dry with kitchen towel.

2. Prepare your BBQ, ideally using wood chips alongside charcoal for added flavour. Let the BBQ reach an indirect smoking heat of approximately 175C.

3. Drink half the beer (optional but recommended). Place any fresh herbs you are using into the beer can with the remaining beer.

4. Position the beer can into the cavity of the chicken, creating a tripod with the legs so that the chicken stands.

5. Place the chicken onto the BBQ and cook with the lid on until the chicken reaches an internal temperature of 75C in the thickest part of the bird.

6. Meanwhile, prepare the Alabama sauce by whisking all of the ingredients together. Serve the cooked chicken with the Alabama sauce and salad of your choice.