Cider-can chicken with lime and cumin

Cooking chicken on a can delivers the most succulent chicken as it essentially steams and roasts at the same time. You’ll need a large kettle braai, or you can try this method of cooking in the oven.

More than 1 hour

Serves 4-6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • 1 (about 1.2kg) free-range whole chicken, giblets removed
  • Salt and milled pepper 
  • 2 Tbsp (30ml) ground cumin 
  • Juice (60ml) and grated peel of 2 limes 
  • 1 can (500ml) cider (or beer)
  • 2-3 Tbsp (30-45ml) olive oil or butter  

 

  • Salad leaves, pickled onions, snacking cucumbers and grilled pita breads or roosterkoek, for serving 

 

Method

  1. Prepare a kettle braai with medium-hot coals, taking the top grid off and working on the lower grid. (The bird will be standing upright, so you’ll need more space for the lid to close.)  
  2. Season chicken with salt and milled pepper and rub with cumin and half the lime juice and peel. 
  3. Place chicken over opened can of cider (or beer if using), inserting into cavity. 
  4. Place upright over coals and cover with lid. 
  5. Combine olive oil or butter with remaining lime juice and peel for basting. 
  6. Braai chicken for 1 hour or until cooked through, basting after 30 minutes. 
  7. Serve chicken on a platter with salad leaves, pickled onions, snacking cucumbers and grilled pita breads or roosterkoek on the side.

 

Browse more braai recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.