Smoked Tikka Beer Can Chicken

Overview

Cherry and oak smoked tikka chicken, steamed from within for unmatched juiciness and flavour.

• Cook time: 75 Mins
• Skill level: Intermediate
• Serves: 4

Smoked Tikka Beer Can Chicken combines the bold, aromatic flavours of traditional Indian tikka spices with the depth of cherry and oak wood smoke. Cooked upright on a beer can filled with lemon-infused water, the chicken gently steams from within, ensuring exceptionally moist and tender meat while the skin develops a beautifully charred finish. The result is a perfectly balanced dish—smoky, spiced, and succulent—showcasing the full potential of the Bertha charcoal oven.

Method

1. Prepare the Marinade

1. In a bowl, combine the Greek yoghurt, tikka powder, salt, and vegetable oil.
2. Mix thoroughly until smooth and evenly blended.

2. Prepare the Chicken

1. Pat the chicken dry with kitchen paper.
2. Remove any excess fat from the cavity.
3. Gently loosen the skin over the breast and thighs where possible.
4. Rub the marinade generously over the entire chicken, including under the skin and inside the cavity.
5. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to develop.

3. Prepare the Beer Can

1. Empty approximately half of the beer from the can.
2. Add the water, lemon zest, lemon juice, and optional crushed cardamom pods.
3. Place the chicken upright onto the can or into a beer can holder so that it stands securely.

4. Prepare the Bertha Oven

1. Light the Bertha charcoal oven and allow it to reach a stable temperature of 180–200°C.
2. Add the soaked cherry and oak wood chips directly onto the hot charcoal to generate aromatic smoke.
3. Position a drip tray beneath the chicken to catch any rendered fat.

5. Cooking

1. Place the upright chicken onto the grill in the centre of the oven.
2. Close the oven door to maintain consistent heat and smoke.
3. Cook for 60–75 minutes, depending on the size of the chicken.
4. Rotate the chicken once during cooking to ensure even colouring.
5. The chicken is ready when:
   • The internal temperature reaches 75°C at the thickest part of the thigh.
   • The juices run clear when pierced.
   • The skin is nicely charred and caramelised.

6. Resting

1. Carefully remove the chicken from the oven using heatproof gloves.
2. Allow it to rest upright for 10 minutes before removing it from the can.
3. Take care when removing the can, as the liquid inside will be very hot.

Carving and Serving

1. Remove the chicken from the can and transfer it to a carving board.
2. Carve into portions: legs, thighs, wings, and sliced breast.
3. Serve with lemon wedges and a sprinkle of fresh coriander.

Optional Accompaniments

• Cucumber and mint raita
• Warm naan or flatbreads
• Pickled red onions
• Spiced basmati rice
• Mango chutney

Chef’s Notes

• Wood Selection: Cherry wood imparts a mild sweetness and rich colour, while oak provides a deeper, robust smokiness, creating a well-balanced flavour profile.
• Marination: Overnight marination significantly enhances tenderness and spice penetration.
• Steam Effect: The lemon-infused liquid inside the can gently steams the chicken from within, ensuring exceptionally moist meat.
• Alternative Liquid: If preferred, replace the beer with apple juice or cider for a non-alcoholic option.