Jamie Oliver Beer Can Chicken

Right. So. Jamie Oliver Beer Can Chicken. The first time I made it, I didn’t expect much—I’d seen the technique floating around online, all these upright birds on cans like they were performing some weird balancing act. But this one; Total revelation. The skin blistered and golden, sticky in places from the barbecue glaze. And the meat; Oh my god. It practically sighed when I cut into it. Moist like it had been poached in its own smoky steam.

Ingredients You’ll Need

For the chicken:

• 1 whole free-range chicken (1.8 kg / about 4 pounds)
• 2 tablespoons (30 ml) olive oil
• 1 can of light beer (300 ml)
• 2 tablespoons (30 ml) barbecue sauce
• 1 fresh red chili, deseeded and finely sliced (about 10 g)
• 1 bunch spring onions, finely sliced (about 100 g)
• ½ bunch fresh coriander, leaves picked (about 15 g)

For the rub:

• 1 heaped tablespoon smoked paprika (10 g)
• 1 heaped teaspoon cayenne pepper (3 g)
• 1 heaped tablespoon fennel seeds (8 g)
• 1 heaped tablespoon coriander seeds (8 g)
• 1 teaspoon cumin seeds (2 g)
• 1–2 dried red chilies (2–4 g depending on size)
• 1 heaped teaspoon sea salt (5 g)
• 1 heaped tablespoon freshly ground black pepper (6 g)
• 1 heaped tablespoon soft dark brown sugar (15 g)

How To Make Jamie Oliver Beer Can Chicken

1. Oven first. Get it hot—200°C (or 400°F). And then, the bird. Let it sit out. Not fridge-cold. Let it breathe while you smash the rub together.
2. Grab your pestle and mortar—or the bottom of a mug and a bowl if you’re scrappy. Crush the spices into dust. You’ll smell it before you see it. Sweet. Spicy. That warm, nose-tingling cloud that says: something good’s about to happen.
3. Then: rub it in. All over the chicken. Really get in there. Don’t be gentle. Smear the oil on first so it sticks, then go wild with the spice. Under the skin if you can. Between the legs. No part left untouched.
4. Now the beer. Open it. Pour out a bit—or drink it. Whatever. Leave just enough. Then, slide the can up into the cavity. Yes, it feels weird. Yes, it’s hilarious. Stand it upright in a roasting tray like it’s waiting for a bus.
5. Into the oven. An hour and ten, give or take. Check on it. The top will crisp first. The skin starts to darken. Smells like bonfire night and backyard cookouts. Stick a knife into the thigh when you think it’s ready. Juices run clear? Good.
6. But wait—before you get too excited, brush the whole thing with barbecue sauce. Back in it goes. Ten more minutes. Now it gets sticky. The kind of sticky you lick off your fingers.
7. While it finishes, slice your chili and spring onions. Tear up that coriander. Don’t overthink it.
8. When it’s done, take it out (carefully—the can will be molten). Pull the bird off the can. Carve it up. Sprinkle the toppings like it’s confetti. Serve it hot. Or just eat it standing over the tray.

Why I Love This Recipe

Because sometimes I want to cook something that makes people stop talking. That’s what happened when I made this for a small group of friends—no polite chewing, just wide eyes and full mouths. It’s a bit messy, a bit showy, but it delivers. Every single time.

Recipe Tips

• Use beer you actually like the smell of. Because you’ll smell it the whole time.
• Take the chill off the chicken first. Cold meat cooks weird.
• Don’t skimp on rubbing. It’s what makes the crust so damn good.
• Balance that bird—if it falls in the oven, you’ll cry.
• Check the inside temp. No guessing. 165°F. Always.

How To Store Jamie Oliver Beer Can Chicken

• Room Temp: Leave it out too long, That’s a no. Two hours tops.
• Fridge: Wrap it up tight. Keeps for three days. Maybe a fourth if you’re brave.
• Freezer: Carve it. Bag it. Freeze it. Thaw in the fridge—don’t shortcut it.
• Reheating: Oven’s better—180°C, foil on, 20 minutes or so. But microwave works in a pinch. Damp paper towel, few minutes. Don’t dry it out.

Let’s Answer a Few Questions!

Can I use a weird beer?
Sure. But don’t go heavy or dark. It’ll bully the chicken.

Need a stand for the can?
Nope. Tray and steady hands. That’s it.

Can I do this on a grill?
Absolutely. Just cover the grill and keep the heat even. Adds more smoke too.

How do I really know it’s done?
Juices run clear is good. Thermometer at 165°F is better.

What else can I use the rub on?
Pork. Lamb. Ribs. Heck, even roasted carrots if you’re feeling wild.

Nutrition Facts (per serving)

• Calories: 261
• Carbs: 7g
• Protein: 34g
• Fat: 11g
• Sugar: 5.7g

Try More Recipes:

• Jamie Oliver Vegan Moussaka
• Jamie Oliver Leek And Potato Pie
• Jamie Oliver Bacon And Pea Pasta