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Picaroons Beer Can Chicken Recipe
1 whole local sourced chicken
2 cans of Picaroons 506 (1 for the chicken, 1 for you)
3 tbsp. (45 ml) of NB maple syrup
1 tbsp. (15 ml) of balsamic vinegar
½ tsp. (3 ml) of Cayenne pepper
1 tsp. (5 ml) teaspoon fresh thyme
2 sprigs of rosemary
15 to 20 baby potatoes
2 cups (500 ml) of chopped carrots
Green veggie like Brussels sprouts
Salt and pepper to taste
1/2 cup (125 ml) of butter
Preheat BBQ to 350°F (180°C).
Mix maple syrup, balsamic vinegar and cayenne pepper add a little salt and pepper to taste.
Pop open your beers, test it to make sure it's good.
Put 1 of the beer cans in the cavity of the chicken. Enjoy the other while it’s cooking.
Place the chicken and beer in a cast-iron pan.
Place all the veggies around the chicken.
Cube butter and place on top of veggies.
Add sprigs of Rosemary and thyme on top of veggies.
Add a little salt and pepper to the veggies.
Paint the chicken with the maple syrup mix.
Add a few leftover sprigs of rosemary and thyme in the top of the chicken cavity.
Cook chicken for the recommended time or until it reaches an internal temperature of over 165°F (74°C).
Dish out veggies to the plates
Remove chicken from the can (be careful it will be very hot)
Cut up chicken and enjoy!