Serves 4 · Prep 15 min · Cook 75–100 min · Rest 15 min
A Cajun-rubbed whole chicken for a lidded outdoor barbecue.
Ingredients
- 1 whole chicken, about 1.5 kg
- 2 tbsp Pratty’s No.1 Cajun
- 2 tbsp olive oil
- 1 × 330 ml can of beer, half full
Method
- Set up a lidded outdoor barbecue for indirect cooking at 180–200°C. Place a drip tray in the indirect zone and check there is enough clearance for the upright chicken.
- Remove any giblets and pat the chicken dry without washing it. Mix the oil and Cajun seasoning, rub over the bird and wash hands and surfaces after handling raw poultry.
- Secure the half-full can in a stable beer-can chicken rack. Lower the chicken over the can and check that it stands firmly.
- Cook over the drip tray with the lid shut. Check from 75 minutes. The thickest part of the breast and thigh must both reach 75°C for 30 seconds. Keep the clean thermometer probe away from bone and use temperature to decide when it is done.
- Using heatproof gloves, move the rack and chicken to a heatproof tray. Rest upright for 15 minutes. Carefully lift the chicken off the can, keeping the hot beer upright.
Equipment Lidded outdoor barbecue, drip tray, stable beer-can chicken rack, food thermometer and heatproof gloves. Open the lid carefully and handle the hot beer and steam with care.