Smoked Beer Can Chicken


What you'll need


  • Plus:
  • Sea salt and a pepper grinder
  • 1 can of Speight's GMA
  • Handful thyme, roughly chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1 tbls runny honey
  • 1 tbls soy sauce
  • A lemon
  • Manuka kindling


  1. Rinse and dry the chicken. Combine the honey, soy, garlic, thyme, a squeeze of lemon and a few grinds of pepper to make the baste.
  2. Season inside the cavity with salt and pepper, then rub the outside of the bird and under the skin a little if you can with the baste. Next sprinkle the skin with a little salt. 

Cooking method

  1. Pre-heat the BBQ to 200C, drink half the beer and then place the can into the cavity of the bird. Stand it upright using its legs and the can to support its weight. Place on a baking dish, then put on the grill. Put a few pieces of manuka in a pile to the side of the bird, then close the BBQ lid and cook for between 1 - 1 1/2 hours. Use your herb brush to baste every 15 minutes or so with the juices forming in the dish and any left over baste. 
  2. You know it's cooked when pricked with a knife, the juices run clear. The drumstick should also twist real easy when turned. 
  3. Remove the tray from the BBQ and let it rest for 5-10 minutes, carefully remove the can, and carve.