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


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


  • 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


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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