This smoky, spicy chicken recipe is served with buttery, roast potatoes. 


  • 2kg/4lb 6oz chicken

  • 11/2 tbsp sweet smoked paprika

  • 1/2 tbsp hot smoked paprika

  • 1/2 tsp chilli flakes

  • 2 tbsp Dijon mustard

  • 1 tbsp red wine vinegar

  • 3 limes

  • 3 lemons

  • sea salt and freshly ground black pepper

  • 5 tbsp olive oil

  • 2 garlic bulbs

  • 4 baking potatoes, scrubbed

  • 1 can of beer, half full

  • 3 tbsp chives, finely chopped

  • 250g/9oz softened butter

  • 1 head lettuce, root removed and leaves separated

  • 4 ripe tomatoes, cut into chunks

  • 1/4 cucumber, cut in half lengthways then into slices

  • 2 tbsp extra virgin olive oil


  • 1.

    Put both the paprikas, the chilli flakes, Dijon mustard, red wine vinegar, the juice of 1 lime and 1 lemon into a bowl and mix to a paste.

  • 2.

    Pour the marinade into a large plastic bag then add the olive oil and the chicken. Seal at the end and shake around so that the chicken is covered in spices.

  • 3.

    Prick the potatoes, then rub with a little oil, salt and black pepper before wrapping each one foil. Place one garlic bulb onto another sheet of foil and drizzle with oil, then twist tight.

  • 4.

    Cut the second garlic bulb in half then place into the chicken, then manoeuvre the half full beer can into the bottom of the chicken too. The beer will bubble up and create steam inside the chicken, keeping it moist as it cooks, but you only need it to be half full otherwise it will spill over.

  • 5.

    Put the potatoes and garlic into a bbq, then place the chicken upright, standing on the beer can into the centre of the bbq. Make a silver foil collar for the base of the chicken to protect it slightly, then cover with a lid and roast for 15 minutes. Take the garlic bulb out, then roast for another 30 minutes, until the chicken is cooked through and the potatoes are tender.

  • 6.

    Take the cooked garlic out of the foil and allow to cool. Cut the top off of the bulb and squeeze the cooked garlic out into a bowl. Add the chives and softened butter and mix together.

  • 7.

    Toss the lettuce, tomatoes and cucumber together in a large serving bowl then drizzle with a little olive oil.

  • 8.

    Cut the remaining limes and lemons into chunks.

  • 9.

    Place the cooked chicken on the beer can into the centre of a serving platter. Loosen the foil from the potatoes, cut a cross in the top of them, squeeze gently and spoon the garlic butter on top. Place around the chicken and garnish with the lemons and limes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2082kj
  • Fat Total 151g
  • Saturated Fat 57g
  • Protein 104g
  • Carbohydrate 75g
  • Sugar 8g
  • Sodium 2850mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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