Beer Butt Chicken has to be a favourite for any self confessed carnivore, You can use any type of beer, lager, or cider or even spirits.
The general idea is that the alcohol in the tin evaporates into steam and cooks through the chicken, enhansing the flavours.
1 whole chicken (Organic or at least Free Range)
1 can of drink (beer lager cider or a drop of whiskey or bourbon)
1 barbeque rub (this can be home made but Nandos do a good one)
Rub the chicken all over with the “rub”, cut off the top of the beer can and fill half way with the chosen alcohol.
Place chicken on the barbeque – butt side down with the can inserted fully.
Place on the barbeque.
And cover (I use a metal bucket – but a barbeque with a lid like a webber is best)
– leave to cook for at least 2 hours depending on size of chicken, you know its done when you can pull a wing off with ease.