Andy Allen's travla Beer Can Chicken
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Andy Allen's travla Beer Can Chicken
Whether you're firing up a fancy stainless steel outdoor kitchen or chucking an old 20L drum bush oven over a campfire - this recipe is perfect for knocking the socks right off any dinner guest with minimal effort. And in the interest of not telling you our whole life story before getting to the good bits, without further ado, we present...


    • 1 size 16 chicken

    • 1 tbs olive oil

    • 1/4 cup of Three Blue Ducks Peri Peri seasoning - you could use any spice blend you want

    • 1 tbs salt flakes

    • Half a can of hot travla + more coldies for drinking

    • 3 garlic cloves

    • 2 sprigs rosemary, thyme and sage

    • Half a lemon


    • 250g maple syrup

    • 85g apple cider vinegar 

    • 1 tbs spice blend

    • 1/2 tbs salt slakes


    1. Pre heat your oven or barbie to 220°C

    2. With a can opener remove the entire lid from a can of hot travla and get a legend of a mate to drink half the beer. Throw the garlic and herbs into the can.

    3. To prep the chicken, rub it with the olive oil and generously cover with the seasoning, plus a good whack of salt flakes. Lower the chicken over the can of beer - legs first. Plug the other end of the cavity of the chicken with half a lemon.

    4. For the glaze, simply combine all the ingredients in a small bowl.

    5. Whack the chook on a roasting tray and transfer to the oven or BBQ. Cook the chicken for 35-40 minutes, making sure you glaze the chicken 5 or 6 times throughout the cooking process. Remove the beer can from the chicken and let the bird rest for 15 minutes before portioning into 8 pieces.

    6. Squeeze the lemon from the cavity over the chicken pieces, season with salt and let the feeding frenzy begin! 

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