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Beer can chicken
Type of dish: Poultry
Number of persons: 6 persons
Laurens Ten Dam and The Bastard

Laurens ten Dam makes one of his favorite recipes; beer can chicken with some excuse vegetables added as he says. On Friday afternoons after cycling and recording the podcast, Laurens sprints to his Bastards to prepare something delicious. The classic spare ribs have been prepared many a Friday, but the beer can chicken can't miss with his wife and two sons.

Chicken loses a lot of fat/moisture and these do add real flavor to your potatoes. So don't cook the potatoes in the pan, but cook them on your BBQ with some olive oil in The Bastard Sizzling Plate. You can use any kind of beer for this beer can chicken BBQ recipe. Do you have a Bird Sitter? Then fill it with beer.

Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.

Curious about Laurens ten Dam's cooking video? Then check out our Instagram account @thebastard.official

Cooking time: 50 |

Preparation time: 20 |

Temperature: 200°C indirect

What do you need?

2 whole chickens

Sunflower Oil

Rub of your choice, such as The Bastard Lucifer's Delight Rub

2 cans of beer

+/- 400 grams of potatoes

Olive oil

The Bastard Signature Sauce

Beer Can Chicken from The Bastard

These products can help you prepare this recipe!

Preparation method

Heat your Bastard to a temperature of 200°C indirectly. Coat the chickens with some sunflower oil and then sprinkle the rub over the chickens and spread well.

Then, set the chickens upright with their hindquarters on the cans and put them on the The Bastard. Insert the Bluetooth thermometer into one chicken (the thickest) and cook for 35 minutes.

Fill The Bastard Sizzling Plate with the potatoes and spread quite a bit of olive oil over them. Place this pan of potatoes under the chickens on the indirect stone so that the juices from the chickens fall onto the potatoes. Coat the chickens with the Bastard Signature Sauce and cook for about 20 more minutes. In between, spread the sauce on the chickens occasionally.

Remove the chicken from the grill when it reaches a core temperature of 72°C degrees. Serve the chicken with the potatoes and possibly some vegetables or a salad.


Did you make it? Share on social #BASTARDCOOKING and let us enjoy!