Beer Can Chicken
- 2kg whole chicken
- 440ml can beer
- 1 tablespoon Trinidad Scorpion
- 1 heaped teaspoon sea salt
- 1 tablespoon vegetable oil
- 1 tablespoon muscovado sugar
- 1 teaspoon garlic powder
In a bowl mix together the Trinidad Scorpion, salt, oil, sugar and garlic powder.
Coat the chicken with mixture, rubbing it into all the crevices – you want to fully coat the chicken.
Leave to marinate for at least a few hours, or overnight in a fridge.
Preheat oven to Gas Mark 6/ 200°C/400°F (the chicken can also be cooked on a barbecue with a lid).
Empty half the can of beer (you can drink the excess) and sit the chicken on the can so that it goes into its cavity.
Place the chicken upright onto a baking tray and roast in the oven. Cook for 1 hour 45 minutes or until the juices from the inner thigh of the chicken runs clear (use a skewer to test this).
Once cooked carefully take the chicken out of the oven and leave to rest for about 15 to 30 minutes before separating it from the can, as it will be super hot.