Beer can chicken looks ridiculous and works brilliantly. The vertical position solves the age-old problem of breast drying out before the thighs cook through. The beer steams gently inside the cavity, keeping the meat moist and imparting a subtle depth of flavour. Meanwhile, the skin crisps evenly all around, giving you that satisfying contrast of textures.

This method relies on indirect heat in a kettle BBQ, turning the bird into its own little oven with a built-in moisture source. The simple rub of smoked paprika, garlic, onion powder, salt, pepper and a touch of sugar complements the natural flavour of the chicken without overpowering it. Olive oil helps the seasoning adhere and encourages that golden, crackling skin we’re after.

It’s an everyday BBQ recipe that feels approachable but confident. No need for fuss or fancy equipment beyond a reliable thermometer and heatproof gloves. The technique highlights the BBQ as a tool for clean, whole-food cooking that’s as much about patience and respect for ingredients as it is about flavour. The result is a juicy, well-cooked chicken with a straightforward, smoky character you can enjoy any time you fire up the coals.