Roast honey ginger beer can chicken with noodle salad

Roasting a chicken on a beer can on my barbecue is my favourite way of cooking a whole bird. The Vietnamese inspired marinade gave great flavour, even though the skin was pretty charred. This would well as a marinade on chicken wings or drumsticks.



  • 1 free range chicken
  • 1 lemongrass stem, white part only, finely sliced
  • 4 kaffir lime leaves, finely sliced
  • 3 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 1 tsp chilli flakes
  • 1 Tbsp ground ginger
  • 3 Tbsp honey

Noodle salad

  • 1 head of brocolli
  • 3 bunches of bok choi
  • 3 cloves of garlic
  • 1 bunch of spring onions
  • 2 bunches of bean thread vermicelli
  • 4 Tbsp lime juice
  • 2 Tbsp caster sugar
  • 2 Tbsp fish sauce
  • 1 tsp chilli flakes
  • 1 bunch of Thai basil
  • 2 Tbsp sesame seeds



  1. Combine all the marinade ingredients, rub over the chicken, especially under the skin
  2. Place the open grill plate in the center of the barbecue and heat to 170ºC
  3. Open a can of beer, drink a couple of mouth fills, place on the grill then insert the chicken on top
  4. Cook for 40 minutes, or until the juices run clear when pierced – I find with this method, the breast is the last to cook
  5. Once cooked, carve the chicken, making sure to keep the charred skin

Noodle salad

  1. Boil water in a steamer, then place the the brocolli florets, top with the steamer with the green leafy part of the bok choi
  2. Finely slice the stems of the bok choi and throw into a hot wok with some oil to soften
  3. Crush the garlic and add to the bok choi
  4. Dice the spring onion and add to the wok and turn off, toss around
  5. Add the bok choi and brocolli to the wok, reserving the boiling water
  6. Add the vermicelli to the reserved water and set aside for 3 minutes to soften
  7. Add the cooked vermicelli to the wok
  8. Add the lime juice, sugar, fish sauce, chilli, basil and sesame seeds and toss through to combine

To serve, place a bed of the salad in a bowl, and top with the chicken

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