Beer can chicken with mustard dressing
Picture: Robert Duncan

Serves 4

2 tbsp olive oil

1 tsp paprika

3 garlic cloves, crushed

sea salt and pepper to taste

1 can beer

1/2 lemon, cut into small wedges

1 bay leaf

1.8kg whole chicken

1 tbsp wholegrain mustard

1 lemon, juice

1 tbsp honey

1 garlic clove, crushed

1 tbsp vinegar

1/3 cup mayonnaise

1/4 cup cream

salad greens to serve

Preheat a barbecue to medium-high. Combine olive oil, paprika and two-thirds of the garlic in a bowl and season well. Open and pour one-third of the beer from the can, then push the lemon wedges, bay leaf and remaining garlic inside the can. Place the beer can upright on the bench, and then sit the chicken on top so that the can is inside the cavity. Baste the chicken with the marinade and transfer to the barbecue. Close the lid and cook, basting occasionally, for 90 minutes or until cooked through. Remove the chicken from the barbecue (be careful - the can will be very hot). Allow to cool slightly, then remove the beer can from the cavity and discard. Rest the chicken, loosely covered with foil, for 15 minutes. Meanwhile, for the dressing, combine mustard, lemon juice, honey, garlic, vinegar, mayonnaise and cream in a bowl. Season and set aside. Serve the chicken with salad greens, and mustard dressing.

The West Australian

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