Maple BBQ Beer Can Chicken with Tomato and Bread Salad

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Makes: 6


  1. 1 can (355 mL) Canadian lager
  2. 1 whole chicken (3 1/2 lb/1.75 kg)
  3. 1/2 tsp (2 mL) each salt and pepper, divided
  4. 1/3 cup (75 mL) Sensations by Compliments Maple Barbecue Sauce
  5. 1/2 baguette, split lengthwise
  6. 1 cup (250 mL) halved cherry tomatoes
  7. 1/4 cup (60 mL) thinly sliced red onions
  8. 1/4 cup torn basil leaves
  9. 2 tbsp (30 mL) olive oil
  10. 1 tbsp (15 mL) lemon juice


  1. Open can of beer and pour out about 3/4 cup (175 mL) beer; reserving it for another use. (Note: The smaller amount of beer left in the can heats up faster, creating more steam to flavour the chicken as it cooks.) Place partially filled beer can upright in centre of foil roasting pan, (approx. size 9 x 11-in./ 23 x 28-cm). Push chicken cavity, with legs on the bottom, onto can. Season chicken with 1/4 tsp (1 mL) each salt and pepper. Pour 2 cups (500 mL) water into pan.
  2. Place pan on BBQ preheated to medium-high. With lid down, cook 40 to 45 min., or until meat thermometer inserted into thickest part of the inner thigh registers 160°F (71°C). Brush chicken with BBQ sauce and continue roasting 5 to 10 min. longer, or until thermometer registers 165°F (74°C). Remove pan from BBQ. Let chicken rest in roasting pan on beer can 15 min. Carefully remove chicken from beer can (it will still be hot) and carve.
  3. Meanwhile, grill baguette halves 2 to 3 min., turning once, until toasted and lightly charred. Cut into 1-in. (2.5-cm) cubes. In large bowl, toss together tomatoes, red onion, basil, oil, lemon juice, bread cubes and remaining salt and pepper. Serve chicken with bread salad.