Recipe – Beer Can Roast Chicken

I love a good ol roast chicken and to be honest, I hadn’t tried this Beer Can Chicken Recipe before now. That was until I came to Medellin, Colombia where most of the cheaper ($4) whole chickens come frozen. I intended on stuffing the inside with a lemon prior to roasting however, after a day out of the fridge defrosting, the chicken cavity was still semi frozen.

Running out of patience, I decided to use the beer can method to steam it from the inside and the results were incredible. Although some of it came down to luck, I would say it was also an easy method to ensure that the chicken is cooked all the way through.


Feeds 3-4 people

  • 1 x whole chicken approximately 1.2kg.
  • 1 x can of beer.
  • 4 x onions chopped into quarters.
  • 4 x potatoes, quartered and parboiled for 15mins. If you don’t have time or a pot then dice the potatoes into smaller pieces.
  • 4 x any other root veg that you may have on hand or on sale. In this case I had capsicum but you could use carrots or parsnips. A bulb of garlic with skin on could work here as well. Fruit such as grapes, tomatoes or pineapple could work well here as well as their natural sugars will caremalise in the oven.
  • Salt and pepper.
  • Oil or butter (hostels normally have butter for breakfast so ask if you can steal them).

Optional: If you have any dried herbs on hand. In my case I had a thyme and rosemary mix.

 What next?

  • Preheat the oven to 180 degrees celsius.
  • Make sure the chicken skin is dry. A sneaky Asian technique is the pour boiling hot water over it which will open up the pores in the chicken skin making it extra crispy.
  • Massage some oil/butter onto the chicken skin and the vegetables and season with salt and pepper and the dried herbs.
  • Open the can of beer and insert the can of beer up it’s rear end.
  • Place the chicken and veg onto a roasting tray and insert into the oven.
  • Bake for 45min so that the chicken will steam from inside. There shouldn’t be too much colour on the chicken.
  • Crank the heat up to 220-250 degrees celsius and cook for a further 15min until the chicken skin is brown.
  • Remove the chicken from the oven, remove the beer can and allow the chicken to rest. BEWARE of the heat from the beer can as it will be SUPER HOT!


beer can roast chicken

Say hello to my friend…

This section of JimmyEatsWorld is dedicated to those want to be creative with their meals without breaking the bank. Those who want to get the most out of the limited ingredients available when on the road, on a budget or faced with a limited choice such as being gluten free.

I am looking for contributors who can share their own recipe ideas on how to create the tastiest meals. Whether it be breakfast, lunch, dinner, snacking, in the bush or what to do with leftover food.

I want readers to benefit from other readers tips on the best places to buy ingredients in the countries/cities they have been to, so that fellow travelers can also benefit from their mutual love of delicious food!

If you’re interested in submitting then submit your details through the contact page with an idea or the full thing. I look forward to seeing what my fellow travelers come up with. Keep on eating on…







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