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Beer Can Chicken

Prep Time
10 mins
Cook Time
1hr 30 mins
Total Time
1hr 40 mins

Nothing beats the flavour of a beer can chicken cooked in a wood-fired oven. Marinade the chicken overnight in a spice blend before you roast it sat on a beer can chicken rack for the beer to provide a beautiful malty steam that will make your chicken so moist and tender. This is a winner!


  • 2kg whole free-range chicken
  • 1 small beer can, try a citrus ipa
  • Olive oil
  • 1 lemon
  • 1 tbsp of fresh thyme, finely chopped
  • For the rub:
  • 2 tbsp smoked paprika
  • 2 tsp cayenne pepper
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dark brown sugar
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp celery salt
  • 1 tsp freshly ground black pepper


  1. Per-heat your wood-fired oven to 180°C.
  2. For the rub, mix all the ingredients in a glass jar with a lid. Place the rub in a clean bag and slide the whole chicken in, ensure the rub coats the whole chicken outside and inside. Store in the fridge for a minimum of 2 hours but ideally overnight for the rub to marinade.
  3. Open the beer and slide it into the beer can holder. Sit the chicken on the holder and place the rack on a deep roasting tin. Grate some lemon zest on the chicken and squeeze the lemon juice onto the tray, sprinkle the chicken with the chopped thyme and drizzle with some olive oil.
  4. Roast for 1 hour and 30 minutes, ensuring you keep turning the chicken and basting it. After the first 20 minutes cover the upper part of the chicken with some tin foil.
  5. Serve with your choice of salads and potatoes.

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Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

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Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

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Dominic Reeve, Owner Lord Stones Country Park (North York Moors)