Beer Can Chicken Made With Cider

Cider can chicken

  • serves 4
  • Easy

This cider can chicken is a real BBQ showstopper. Cooking the chicken over a can keeps the meat moist and full of flavour while the peppy chimichurri sauce takes it to another level


Try this twist on a roast chicken, or make our classic roast chicken recipe here.

We love beer can chicken, and we’ve created a recipe for cider can chicken for a real BBQ centrepiece this summer. Try our fun BBQ chicken recipe here

*This recipe is gluten-free according to industry standards



  • chicken 1 medium, around 1.5kg
  • cider 1 x 440ml can


  • sea salt 1 tbsp
  • dark brown sugar 1 tbsp
  • smoked paprika 1 tbsp
  • dried thyme 1 tsp
  • chilli flakes 1 tsp
  • mustard powder 1 tsp
  • garlic granules 1/2 tsp


  • shallot 1, finely chopped
  • flat-leaf parsley a bunch, finely chopped
  • dried oregano 1 tbsp
  • chilli flakes 1 tsp
  • garlic 1 clove, finely chopped
  • cider vinegar 3 tbsp
  • extra-virgin olive oil 3 tbsp


  • Step 1

    Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken as these may get stuck in the grill of the barbecue.

  • Step 2

    In a bowl, mix all the marinade ingredients. Rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight.

  • Step 3

    Heat the barbecue to medium, around 220C, with either the coals banked up on one-side, or one side of the gas burners turned off.

  • Step 4

    Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can of cider by inserting it into the cavity and pulling the chicken right down, ensuring it’s stable.

  • Step 5

    To make the chimichurri, add all of the ingredients to the bowl of cider and mix well. Season and pour half into a separate bowl.

  • Step 6

    Leave one in the fridge to chill and keep one next to the barbecue with a brush.

  • Step 7

    Sit the chicken upright on the barbecue with the breasts facing away from the direct heat.

  • Step 8

    Carefully close the lid and cook for 45 minutes, brushing regularly with the chimichurri. Turn the chicken towards the direct heat, and cook for a further 45 minutes, brushing regularly.

  • Step 9

    Once cooked, remove the cider can and rest on a plate for 20 minutes.

  • Step 10

    Serve with the chilled chimichurri from the fridge.

To oven cook, heat the oven to 220C/fan 200C/gas 7 and put in a deep roasting tin with scrunched up foil in the bottom to keep it upright. Cook for 1 1/4 - 1 1/2 hours.

Nutritional Information

  • Kcals 505
  • Fat 30.9g
  • Saturates 7.4g
  • Carbs 6.5g
  • Sugars 6.3g
  • Fibre 3.1g
  • Protein 47.1g
  • Salt 4.2g