Beer Can Chicken with Blue Cheese Ranch Sauce

An extra special chicken recipe with an equally special dipping sauce.



Prep Time:


Cook Time:





  • 60g blue cheese (We used Rogue River Caveman)
  • 1/3 cup (80g) Greek-style yoghurt
  • 2 tsp extra virgin olive oil
  • juice of 1/2 lemon
  • 1/2 tsp runny honey
  • 1 garlic clove, finely chopped
  • 1 small eschalot, finely chopped
  • 1 tsp white wine vinegar
  • 1/2 tsp Worcestershire sauce


  1. Preheat oven to 200°C/180°C fan-forced. Take your chicken out of the fridge while you make the rub.
  2. To make the rub, combine all ingredients in a medium bowl. Cover your chicken in most of the dry rub, using your hands to get it into all the nooks and crannies.
  3. Crack open the beer, have a couple of good sips, then lower the chicken’s cavity onto the top of the open can. Carefully place the chicken and can on an oven tray and spray all over with oil, then pat over the remaining dry rub before spraying again with more oil. Transfer to the oven and roast for 1 hour 15 minutes or until caramelised and cooked through. Rest for 15 minutes.
  4. Meanwhile, make the blue cheese ranch sauce. Place all ingredients in a bowl and season to taste. Mash together with a fork and mix until well combined.
  5. Carefully remove chicken from the beer can and carve into pieces. Serve with blue cheese ranch sauce and dressed green leaves alongside.
recipe by Studd Siblings for Delicious Magazine. Photography by Brett Stevens. Styling by Emma Knowles.

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