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This is one braai recipe that has to be shared and can be enjoyed all year round. The technique used in this recipe is brilliant as it guarantees tender, juicy, succulent chicken every time. The beer reacts with the chicken making the skin nice and crispy while the meat remains juicy.

Also read: The ultimate Braai Day recipe guide




Serves 4-6

  • 1 whole chicken (1.8 – 2 kg)
  • 1 can of beer
  • 2 or 3 cloves garlic, sliced or crushed
  • loads of fresh rosemary, chopped as well as whole sprigs
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon lemon zest
  • juice of 1 lemon
  • salt and pepper



  1. Get your braai ready – using a Weber is best. Make sure the coals aren’t too hot when you place the chicken on the grill.
  2. Combine garlic, chopped rosemary, olive oil, thyme, red pepper flakes, paprika, lemon zest and lemon juice in a mixing bowl.
  3. Remove giblets from the chicken. Using hands, massage the chicken with the herb mixture, inside and out. Season with salt and pepper. Stuff the cavity with extra rosemary if you like. Open can of beer and drink or discard half of it.
  4. Place the can of beer on the weber and pop the whole chicken on top of it. Cook for about an hour to an hour and a half or until golden brown.
  5. Let the chicken rest for 5 to 10 minutes before carving. Tuck in and enjoy!

Tip: Before getting started, make sure that the can of beer fits inside the chicken. You don’t want to fight with this issue over a live fire.


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  • Ivan Hope

    Does the paint on the can not affect the tast or poisen the chicken

  • Pieter

    I like this and will surely do the chicken tomorrow. I will be back to this site for sure.

  • We make this regularly & it is really tasty! We made 2 changes – we put a clean brick on each side of the chicken & put a large metal mixing bowl on top of the chicken. It works similar to a Weber, cooks it more evenly & still makes the skin crisp. Also use “Cape Smoke” wood shavings/chips which help to give the chicken an amazing smoky flavour.

  • Derek Dickason

    A beautiful method. I use indirect heat with about 10 – 12 briquettes per side and put the lid on. There are can holders available commercially for about R50 and I stand this in a roasting pan on the fire grid so the heat comes from the side too. My Weber has a temperature of about 150 degrees so the chicken cooks slowly. I’ve tried this with other liquids like Coke, Sprite, etc and it works just as well as the beer.

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