This delicious Jamie Oliver Beer Butt Chicken is a simple and flavorful meal, perfect for a BBQ or oven roast. The chicken is coated in a tasty spice rub and cooked on a can of lager, resulting in juicy, tender meat. It’s easy to make, and you can add your favorite sides for a complete meal!
Ingredients Needed
- 1 x 1.5kg (3.3 lbs) whole free-range chicken
- 1 x 473ml (16 fl oz) can of lager
RUB:
- 1 heaped teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon mild chilli powder
- Olive oil
How To Make Beer Butt Chicken
- Preheat the BBQ or oven: Preheat the BBQ or oven to 200°C/400°F/gas 6. Take the chicken out of the fridge while you prepare the rub.
- Make the rub: In a pestle and mortar, crush the fennel and cumin seeds. Mix them with smoked paprika, brown sugar, mild chilli powder, and a pinch of sea salt and black pepper.
- Prepare the paste: Stir in 3 tablespoons of olive oil to make a paste, then rub it all over the chicken, both inside and out.
- Set up the chicken: Open the beer can, drink about half, leaving the can half full. Place the chicken’s cavity onto the can so it’s standing upright.
- Cook on the BBQ or in the oven: If using the BBQ, move coals to the sides, not directly under the chicken, to ensure even cooking. Place the chicken on the BBQ bars or in a roasting tray in the oven. Roast for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear.
- Rest and serve: Once cooked, carefully remove the can and cover the chicken loosely with foil and a tea towel. Let it rest while you prepare grilled veggies, salad, or warm breads.
Recipe Tips
- Use a tall BBQ: Make sure your BBQ is tall enough to hold the chicken upright on the beer can without touching the lid. This ensures even cooking.
- Check the chicken’s internal temperature – Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 75°C (165°F).
- Let the chicken rest: After cooking, rest for 10-15 minutes before carving. This helps the juices stay inside the meat.
- Cover with foil: After removing the chicken from the BBQ or oven, cover it loosely with foil to keep it warm while you prepare your sides.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Beer Butt Chicken cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the chicken tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken on a baking tray and cover it with foil to prevent drying out. Heat for about 20-25 minutes or until the chicken is warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 454
- Total Fat: 59g
- Saturated Fat: 16g
- Cholesterol: 428mg
- Sodium: 1131mg
- Potassium: 220mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 112g
Try More Jamie Oliver Recipes:
- Jamie Oliver BBQ Spatchcock Chicken
- Jamie Oliver Tuscan Chicken
- Jamie Oliver Slow Cooker Butter Chicken
- Jamie Oliver One Pot Chicken And Rice
Jamie Oliver Beer Butt Chicken
Description
This delicious Jamie Oliver Beer Butt Chicken is a simple and flavorful meal, perfect for a BBQ or oven roast. The chicken is coated in a tasty spice rub and cooked on a can of lager, resulting in juicy, tender meat. It’s easy to make, and you can add your favorite sides for a complete meal!
Ingredients
RUB:
Instructions
- Preheat the BBQ or oven: Preheat the BBQ or oven to 200°C/400°F/gas 6. Take the chicken out of the fridge while you prepare the rub.
- Make the rub: In a pestle and mortar, crush the fennel and cumin seeds. Mix them with smoked paprika, brown sugar, mild chilli powder, and a pinch of sea salt and black pepper.
- Prepare the paste: Stir in 3 tablespoons of olive oil to make a paste, then rub it all over the chicken, both inside and out.
- Set up the chicken: Open the beer can, drink about half, leaving the can half full. Place the chicken’s cavity onto the can so it’s standing upright.
- Cook on the BBQ or in the oven: If using the BBQ, move coals to the sides, not directly under the chicken, to ensure even cooking. Place the chicken on the BBQ bars or in a roasting tray in the oven. Roast for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear.
- Rest and serve: Once cooked, carefully remove the can and cover the chicken loosely with foil and a tea towel. Let it rest while you prepare grilled veggies, salad, or warm breads.
Notes
- Use a tall BBQ: Make sure your BBQ is tall enough to hold the chicken upright on the beer can without touching the lid. This ensures even cooking.
- Check the chicken’s internal temperature – Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 75°C (165°F).
- Let the chicken rest: After cooking, rest for 10-15 minutes before carving. This helps the juices stay inside the meat.
- Cover with foil: After removing the chicken from the BBQ or oven, cover it loosely with foil to keep it warm while you prepare your sides.
Jamie Oliver Beer Butt Chicken