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Cider can chicken
- Adam Bush
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Serves 4
Easy
Total time: 2 hrs
plus marinating
0 reviews
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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
Gluten free
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Alternatives
Complete the dish
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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
Ingredients
Nutrition
-
1 medium chicken
around 1.5kg
-
1 x 440ml can cider
Marinade
- 1 tbsp sea salt
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 1 tsp mustard powder
- 1/2 tsp garlic granules
Chimichurri
-
1 shallot
finely chopped
-
a bunch flat-leaf parsley
finely chopped
-
1 tbsp dried oregano
-
1 tsp chilli flakes
-
1 clove garlic
finely chopped
-
3 tbsp cider vinegar
-
3 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal505
- fat30.9g
- saturates7.4g
- carbs6.5g
- sugars6.3g
- fibre3.1g
- protein47.1g
- salt4.2g
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Method
-
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.
Authors
Adam BushDeputy food editor
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