Orange Glazed Beer Can Chicken

By Hayden Quinn
Makes  4
Preparation   15 mins
Cooking   45-60 mins
Print recipe
Whole Chicken

Featured in Episode 2

This recipe is a lot of fun and a great way to show off to your mates a little!

The orange and beer glaze gives the chicken a super tasty sticky golden skin that people will be fighting over!



  • 1 whole Lilydale Free Range Chicken
  • 2 tbs Cobram light extra virgin olive oil
  • Sea salt, to taste
  • 1 can Balter Lager, half to be poured in drip tray


  • 4 x fresh oranges, juiced (about 300ml or 1 1/4 cup)
  • 1/2 can Balter Larger
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1/2 tbs garlic powder
  • 1/2 tbs chili flakes
  • 1/2 tbs cracked black pepper
  • 1 tbs sea salt flakes
  • 1 tbs brown sugar
  • 2 tbs Cobram light extra virgin olive oil


  1. Prepare your Weber Kettle* for indirect cooking at a medium heat (between 190-220C) placing an aluminium drip tray in the centre of your BBQ, with the Charcoal baskets either side.
  2. Once the briquettes are completely ashed over and grey in colour, combine all glaze ingredients in a small saucepan and place over heat, stir well to combine. Cook simmering until reduced by 1/3 and a nice shiny glaze. 
  3. Open beer and pour half into drip tray in the centre of the BBQ, place can, with remaining beer into the cavity of the chicken. Season chicken well with sea salt and rub with oil. Cook covered for 15mins then baste with glaze. Continue glazing every 15mins.
  4. Cook for 45-60min or until chicken cooked through (internal temperature of chicken should reach 75C). Remove from BBQ and allow to rest (15mins) on beer can, once rested, remove beer can and serve.


  • This recipe can also be cooked on a regular gas BBQ (with lid) or in your oven at home. 
  • Always preheat and cook with the lid on. Smoke = flavour!