Wednesday, December 31, 2014

Beer Butt Chicken

Sometimes life needs spontaneity! Do you agree? 

On Christmas Eve, My hubby and I decided that we going to stay at home, unlike most would go out to immerse in the festive and celebrative mood with the crowd. We would make ourselves a good but fuss-free dinner to go with some good wine and music at home. 

"Roast chicken would be good!" he said. Also, we wanted to try out a new recipe so we can share a new dish when our family and friends come over in the future. So we searched the internet and spotted an interesting version of Beer Butt Chicken from Jamie Oliver. It asked for several indian spices (which I have in my pantry already) which I guessed the flavours would be gorgeous. On the other hand, I was doubtful. This is because I have tried  a couple of his recipes unsuccessfully and did not quite enjoy the food in his Singapore's restaurant. But anyhow, we took the plunge and we never regretted!

The chicken came out beautiful and the meat was so tender. You won't taste the beer but I suppose the beer did its job of tenderising the chicken. I threw in some vegetables at the last 20 minutes so to make some sides. It also soaked up the juices from the chicken. So yummy!

Recipe (1 whole Chicken) 
  • 1 large whole chicken 
  • 1 can of Lager (250ml) 
Spice rub
  • 1 rounded tsp Fennel Seeds
  • 1 tsp Cumin seeds
  • 1 tsp Smoked Paprika
  • 1 rounded teaspoon Brown sugar
  • 1 tsp Chili flakes
  • Black Pepper and Salt 
  • Olive oil 


  1. Heat up the oven to 200 degrees celsius, with circulation fan switched on.
  2.  Using a mortar and pestle, crush fennel and cumin seeds. Mix with the rest of the spice rub ingredients. 
  3. Rub the spice mix over the chicken, inside and out. 
  4. Open the can of beer and keep 3/4 of the beer in the can. 
  5. Place the chicken cavity over the can, seated on a roasting tray.
  6. Roast for 90 minutes and check of doneness with your meat thermometer at the thigh area. It should read 75-80 degrees celsius. 

Recipe is adapted from: