Thursday 18 January 2018

Boozy Bum Chicken

Donal Skehan

I made this recently and I am a complete and utter convert. My regular poultry dish for barbecues is spatchcock chicken, but this method leaves you with beautifully moist and tender meat because of the steam created by the can of booze.

And because the chicken stands upright, you get left with amazing crispy skin. You do, however, have to share the very awkward moment of preparing this particular recipe, which I can tell you no bird will be prepared for!

Serves four to six.

You will need

2 tbsps rapeseed oil

1 x 1.2kg chicken

2 tbsps cajun seasoning

Sea salt and ground black pepper

1 large can of either beer or cider


Rub the oil all over the bird and season with the cajun seasoning and a generous pinch of sea salt and ground black pepper.

Open the can of the booze and sit the bird on top. It should now be standing to attention!

Stand the chicken upright on a hot barbecue at 200°C for about one hour and 10 minutes until cooked all the way through.

Using a large pair of tongs, remove the bird and can from the barbecue and then remove the can from the bird.

Carve up and make sure everybody gets a piece of crispy skin when serving.

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