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Up-The-Duff Chook


  • A closed lid BBQ (or an oven will also work just fine)
  • 1 can beer
  • 1 chicken, whole, free range or organic (just cause the taste is so much better)
  • A small handful of marjoram leaves
  • 1 large clove garlic sliced thinly
  • Olive oil
  • Sea salt and pepper
Up-The-Duff Chook


I love this recipe. My Dad in Australia cooks it all the time. I am not sure if he loves the taste of the chicken or the fact that half a tin of beer needs to be drunk before the cooking process begins. The concept is that the beer will steam the inside of the chook while the outside browns, leaving a beautifully tender roast chicken.


  • First things first, open the can of beer and start to sip away until you have half left.
  • Do remember to leave half.
  • Light your bbq to get it good and hot.
  • Under the skin of the chicken over the breast stuff the marjoram leaves and garlic slices.
  • Rub the skin of the chicken with a little olive oil and season inside and out with sea salt and pepper.
  • Hold the beer can upright, so as not to spill, and impale the chicken with it, so the can of beer is standing upright with the chicken sticking up in the air, legs facing down.
  • Pick the whole lot up, keeping it the same way up, and place on the bbq hotplate.
  • Cover with the lid and cook for about 30 to 40 minutes depending on the size of your chicken.
  • Check it is cooked by inserting a sharp knife in the joint between the leg and breast, the liquid should be clear and the flesh white, no longer pink.
  • Rest for a few minutes and remove the tin of beer being very careful of its boiling contents.
  • Serve with new potatoes and lovely big salads.