BBQ Tandoori Beer Can Chicken

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper



Warm summer weather isn’t complete without a few ice-cold brews. But there isn’t only one way to enjoy your beer. Next time you fire up the grill, share the pilsner party with your chicken. With the added authentic flavour of Tandoori, your BBQ will never be the same again.


  • 1/3 cup Patak’s Tandoori Curry Paste, divided
  • 3 tbsp plain 2% yogurt
  • Salt and pepper to taste
  • 1 tall can of beer (473 mL)
  • 1 whole chicken (about 2 1/2 to 3 lb)


  1. Stir 1/4 cup Patak’s Tandoori Curry Paste, yogurt, salt, and pepper in a small bowl. Set aside.
  2. Open beer. Remove (or drink!) about 1/4 cup of the beer. Add remaining Patak's Tandoori Curry Paste to beer can. Swirl to combine.
  3. Preheat outside burners to medium-high, leave the centre burner off.
  4. Rub Tandoori mixture all over chicken.
  5. Put the can in the centre of a 10 to 12 oven-proof skillet or small roasting pan. Holding chicken in the upright position, assemble chicken on can so it's standing up on its legs. It will look hilarious.
  6. Place skillet in centre of grill over indirect heat. Close BBQ lid and grill chicken for 60 – 70 minutes or until internal part of the thigh is at least 85°C.
  7. Carefully remove skillet from BBQ. Tent loosely with foil and let chicken rest for 15 minutes.
  8. With oven mitts, carefully remove chicken from beer can. Carve chicken and serve.


Tent chicken with tinfoil while cooking if it's browning too quickly.