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Yes, it is that time of the week, The moment that the kitchen is ruled by men and men only. Dude Food Tuesday. Welcome to everyone, even though I realize it sounds dramatic… Today we are going to talk about another dude-thing; making an impressionl The real dude by definition always makes an impression, wether he wants it or not. But on the culinary level making an impression can be a bit harder for the average dude. Because shaking your feathers and prancing around with some bling, bling, is not gonna mean anything when you serve something that the average toddler would do better. Kip op bierblikje |

And that’s where Dude Food Tuesday comes to the rescue. Fear not, because here you will find solace and you are served a classic, blow-me-away dish. which screams ‘Dude worthy’. So for all dues that still think a 7-course meal consists of a hotdog and a sixpack of beer, but still want to impress the ladies or want to position themselves as the alpha dude within the friend circle, I have the solution; BCC. No, not the Blind Coded Copy you click when sending an email!

I of course refer to the Beer Can Chicken. That impressive dish that looks so tough because the chicken is roasted standing up straight on the barbecue or in the oven. The chicken is standing because he has a beercan up his ass. Ho, wait a minute… A beer can in a chicken’s ass? Yes. ‘But does that make the chicken so much more delicious?’ I can hear many a person think. The honest answer is ‘no’. But one such fine delicious roasting chicken in the style of Pete Gabriel’s Sledgehamer clip, steals the show when you magically put it on the table.

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The principle behind the beer can chicken is that the chicken is steamed from the inside from the evaporating liquid of the beer. In reality it turns out that it doesn’t really work that way, because the beer never reaches the cooking point during baking. That is because you shove a whole chicken over that beer can and that acts like an isolating teacover and keep out most of the heat. What does have a positive effect on that roasting in the upright position is that you will always get a lovely and crispy chicken because the moisture has space to move away from the chicken But despite the fact that there are better ways to roast a chicken on the grill or barbecue, the beer can chicken is till a sure way to impress your guests.

So that’s why I am giving you a recipe for a good Beer Can Chicken and maybe I will share some other ways of preparing a delicious roast chicken in the near future. And… for anyone below thirty and who doesn’t know which videoclip I mean with Sledgehamer. here is the link to the video that was revolutionary in 1986. That was the time when animated chicken’s danced on the tunes of Sledgehammer, while these days the chickies fly around on wrecking balls….

Beer Can Chicken

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Prep time 10 minutes



  • 1 whole chicken real dudes ofcourse buy a good organicly animal friendly raised chicken who had a decent live. That is a bit more expensive but if you can afford it you will find that the taste is so much better!
  • 1 sixpack of beer
  • For the marinade to rub the chicken in:
  • 2 tbsp of olive oil
  • 1 tbsp of beer
  • 2 twigs of thyme
  • 2 twigs of rosemary
  • 1 clove of garlic
  • 1/2 tbsp of salt
  • 1/2 tbsp of pepper
  • For the dry rub:
  • 1/2 tbsp paprika powder
  • 1/3 tbsp smoked paprika
  • 1/2 tbsp black pepper
  • 1/2 tbsp salt
  • 1 tbsp brown sugar
  • 1/2 tbsp fennel seeds
  • 1/2 tbsp coriander seeds

  • Preheat the oven to 200 C. Make sure you remove any extra trays you have in the oven as the chicken needs to stand upright. You're gonna need some space.
  • Open 1 can of beer and pour about 4/5 of the contents into a glass. Put the glass in the fridge and let the rest of the beer come to room temperature.
  • Mix the oliveoil in a large bowl with the thyme, garlic and the rosemary which you have all chopped finely. Add a big tbsp of beer (from the fridge) to it and some salt and pepper. Rub the chicken with this oil mixture. Also make sure you rub it under the less obvious places (under the wings and such)
  • Ground in a pestle and mortar your fennel and coriander seeds together with some salt and add the pepper, sugar and the paprika-types. Mix it well and rub the oiled chicken with your spice mix. Wash your hands, get the beer from the fridge and drink this while you let the oven get to temperature
  • As soon as the oven has reached the right temperature put the can of beer into the chicken's behind and put the whole thing standing up on a flat ovendish. When you have a meat thermometer put that into the thickest part of the thigh and put the chicken standing up into the oven. The reason why you poured most of the beer out of the can is that the beer is now only inside the bottom part of the tin, where the chicken itself is not hanging over it. The beer will now get to the right temperature much quicker and might have some sort of steaming function.
  • The meat needs to be at 75 C before you take it out of the oven. If you want a crispy skin leave the oven at 200 C the whole time Prefer to have juicy chicken but not so crispy skin? Turn the heat down half way to about 100 C and let it cook slower. The chicken will need at least an hour in the oven, so you have more than enough time to drink one of the other beers from your sixpack.
  • Once the chicken is cooked let it rest for at least 10 minutes before serving. Be careful when taking it out of the oven as both the fat and the hot beer can cause serious burn wounds. Serve the chicken with roughly chopped and roasted veggies and the rest of the sixpack of beer.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.