Steam & Infuse™ Beer Can Chicken

Method

There’s more to beer than just the perfect pint. Infuse your chicken with Dad’s best beer using our clever Steam & Infuse accessory kit. This is guaranteed to be Dad’s new favourite recipe.

  1. Preheat the oven to 230°C.
  2. To prepare the chicken rub, add the sugar, tarragon, salt, pepper, paprika, garlic and chilli powder in a bowl. Mix well.
  3. Drizzle the olive oil over the chicken then sprinkle over the rub mixture. Using your hands, massage the rub into the chicken ensuring it’s evenly coated.
  4. Transfer the chicken to a roasting tray.
  5. Open the beer, add half to the Steam & Infuse accessory and pour the other half in the tray with the chicken.
  6. Set up the Steam & Infuse function with the chicken standing up right.
  7. Cook for 1 hour 15 minutes until golden and cooked through. To ensure it’s done, pierce the thickest part of the thigh and juices should run clear.
  8. Transfer the chicken to a board and cover with foil. Let it sit for 15 minutes before carving.
  9. Carve up and enjoy – served best with a summery rice salad and a glass of white.

Ingredients

Prep time: 10 Minutes

Cook time: 1 Hour 15 Minutes

Serves: 6

  • 1 whole chicken (around 1kg)

  • 1 can of beer (Dad's favourite)

  • 3 tbsp olive oil

  • 1 tbsp brown sugar

  • 1 tbsp dried tarragon

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1 tbsp paprika

  • 1 tsp garlic (minced)

  • ½ tsp chilli powder