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Peking Glazed Beer Butt Chicken

Peking Glazed Beer Butt Chicken

This melt in your mouth Chinese five spiced beer butt chicken tastes just like a succulent Peking duck without going through all the fuss. Crispy sweet and savory skin and the chicken meat was so tender it was falling off the bone.

Peking Glazed Beer Butt Chicken

There is just something about cooking out on the grill that makes everything taste better and makes cooking more fun. There is less cleanup.  People like to hang outside with you when you cook on the grill and socialize. However, my favorite reason is I like to grill with beer and wine and sometimes I put it in my food too.

Peking Glazed Beer Butt Chicken

I have made beer butt chicken probably hundreds of times when I lived in the States. We love to cook out on the gas grill all year around, even when I had to shovel a snow path out to the grill. However, my grilling experience out on the balcony here in Hong Kong, started out with a rocky start.


You know there is an old saying that you should never put cheap alcohol such as beer or wine in your food that you would not drink to enjoy. I thought, when I was in a rush at the local park n shop grocery store, I had grabbed a 6 pack of Tsingtao Chinese beer. You know the one with the green label and without your reader glasses must look identical to cheap look-alike Kingway lager.

Peking Glazed Beer Butt Chicken

I have to take back that old saying as that $4.00 HKD/a can ( about .50cents USD) of cheap Shenzen Kingway Brewery " Kingway Lager beer was just the perfect addition for my Peking glazed beer butt chicken.

Peking Glazed Beer Butt Chicken

I cleaned my whole chicken very well and made a little pouch between the breast meat and the skin and stuffed it with butter and herbs and rubbed the whole bird with olive oil, salt, pepper, ginger, garlic and paprika. I then drank half of that cheap Kingway lager and added some garlic, ginger, peppercorns and Sichuan peppercorns directly into the beer can.

Peking Glazed Beer Butt Chicken

With a little help, I crammed this half filled Asian spiced beer can in this little birds bottom and put her on the grill to slow roast. (I thought this little picture might make you chuckle a bit, so I hope you are smiling along with me)

Peking Glazed Beer Butt Chicken

I sat on the balcony enjoying my million dollar view of the Victoria Harbor enjoying my cheap Kingsway beer when this brilliant idea came upon me.

Peking Glazed Beer Butt Chicken

If I am going to be in China, drinking cheap beer looking over the Hong Kong harbor, then I should make Asian Fusion bird on the grill. I basted my chicken with the pan juices every few minutes. I cooked my whole chicken over a low and slow grill for about 2 hours while I brainstormed for an idea.

Peking Glazed Beer Butt Chicken

Have any of you ever been to Hong Kong? If so, maybe one thing that you remember is all of the restaurants with roasted ducks hanging in the window. I thought to myself this bird is not a duck but I have every flavor I needed to make that dark rich glaze.

Peking Glazed Beer Butt Chicken

I started with a little oil in a frying pan, adding garlic, ginger, then a little dark soya sauce, hoisin sauce, oyster sauce and 5 spice powder and cooked it gently until it had a thick caramelized glaze. I then slathered this 5 spice glaze all over my bird about every 10 minutes during the last few minutes of the grilling. Gorgeous dark glaze and the aroma filled my house with delicious flavors.

Peking Glazed Beer Butt Chicken

If you are diabetic or gluten intolerant, I have you covered with some simple substitutes that are equally delicious, read the recipe below for details.

Peking Glazed Beer Butt Chicken

My only regret that I would have done differently is that I should have made at least two whole chickens. I did buy extra drumsticks and placed them in the bottom of the pan with the bird that were really delicious and they had the full flavor of the marinade but with my hungry teenage boys this was still not enough. There was not a scrap left, not even one little drumstick for a midnight snack.

Peking Glazed Beer Butt Chicken


Peking Glazed Beer Butt Chicken />



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Peking Glazed Beer Butt Chicken

By HWC Magazine  , , , , ,   

March 5, 2013

Melt in your mouth Chinese five spiced beer butt chicken tastes just like a succulent Peking duck without going through all the fuss.

  • Cook: 2 hrs
  • Yields: 4 Adults or 1 Hungry Teenager


whole roasting chicken - about 5 pounds

beer - 1 can of your favorite beer (whatever you like to drink when you are out grilling) If you are gluten intolerant substitute with a dry ginger-ale.

butter - 2 tablespoons

salt and black pepper - to taste

paprika - 1 teaspoon

garlic - 4 cloves minced ( 2 cloves to rub the outside of chicken, 1 clove to put in the beer can, 1 clove for the Peking glaze

ginger - 2 teaspoons ( 1/2 teaspoon to rub the outside of the chicken, 1/2 teaspoon to go inside the beer can and 1 teaspoon for the Peking glaze)

olive oil - 2 tablespoons (1 tablespoon to rub the outside of the chicken and 1 tablespoon for the Peking glaze)

peppercorns - 1/2 teaspoon whole

Sichuan peppercorns - 1/2 teaspoon whole

hoisin dipping sauce - 1/4 cup (if diabetic or gluten intolerant can substitute with sugar free plum jam)

tamari (soy) sauce - 1/8 cup (dark soya sauce is preferable in this dish to give that dark beautiful color to the glaze)

oyster sauce - 1/8 cup (if you are gluten intolerant, omit and increase amount of tamari sauce)

five spice powder - 1 teaspoon

honey - 1 tablespoon (can substitute sugar alternative)


1Wash and scrub the outside and inside of the whole chicken really well. Remove giblets and extra parts from the inside cavity. I usually soak to clean my bird for about 20 minutes and flush the inside cavity out really well. Consider making 2 chickens if you want leftovers.

2Preheat your gas or charcoal grill to a very low setting about 200-250 degrees F (93 Celsius). If you do not have a grill then you can make this in your oven preheat your oven to about 190 Celsius or 375 F)

3Make the herbed butter mixture. In a small bowl place butter, salt and pepper, garlic, ginger and a dash of paprika. Mix to combine and set aside. Set aside in a clean bowl the remaining chopped garlic and ginger and spices for later use.

4Rub your fingers on the inside of the chicken between the breast meat and the skin to make a pocket to place the butter herbed mixture. Stuff the butter herbed mixture with your fingers into each side of the breast and flatten and smooth with your fingers.

5Season the chicken well on the inside of bird with salt and pepper. Take a little olive oil, garlic and ginger on your hands and massage your chicken well all over. Season the outside of the chicken with salt, pepper and paprika.

6Open your can of beer, either drink half or pour out half. Add garlic, ginger, peppercorns and Sichuan peppercorns. The beer will fizz and bubble. Push the opened end of the beer can first into the bottom of the chicken (chicken's butt) and set the chicken into a aluminum disposable baking tray. Make sure that the beer can is deep into the cavity of chicken so that it sets stable and upright on the aluminum pan. Wash you hands and everything that came in contact with the chicken very well.

7Make your Peking glaze: In a small frying pan, add olive, garlic and ginger and fry until it becomes aromatic. Add hoisin sauce, soya sauce, oyster sauce, honey and Chinese five spice. If gluten intolerant or diabetic please read my substitution suggestion in the recipe ingredient list. Cook over low heat for about 10 minutes until thick and caramelized. Set aside.

8Place the chicken on the grill and carefully cover the lid of the grill. Cook the chicken low and slow. Enjoy a beer or a ginger-ale and baste the chicken every 10-15 minutes during the cooking process. About 3/4 of the time in your cooking process, start brushing your chicken all over with your thick and delicious Peking sauce every 10 minutes until done. I brushed my bird twice all over before taking my chicken off the BBQ grill.  Your goal is to have the temperature with your meat thermometer read at least 165 degrees F in the meaty park of the thigh, or until all the juices run clear. Depending on the size of your chicken (about 5 pounds) took about 2 hours on the grill.

9Let your chicken rest for about 10 minutes. Lay your chicken on its side and carefully remove the beer can from the bottom of chicken. A pair of tongs, a fork and a second pair of hands is helpful.

10Place your Peking Glazed beer butt chicken on a carving board and cut into servings and enjoy this delightful fall of the bone tender and delightful, crispy skinned and saucy Peking style beer butt chicken. If you happen to have little Peking Chinese pancakes and sliced spring onions and hoisin sauce this would be fantastic to serve up just like Peking duck. Otherwise just delicious as it is with a side a rice and Chinese veggies like baby bok choy or snow peas.

  • delicious!!!

  • Fantastic! I loe that you placed garlic, ginger, peppercorns and Sichuan peppercorns directly into the beer can – why have I never thought to do that! I can see why you wanted to do 2 birds! And would you look at your magnificent view! Awesome!
    🙂 Mandy xo

    • Bams Kitchen

      Hello Mandy, I think my idea came from that cheap watered down Kingway beer. LOL…Unlike normal beers it was kind dull, so that is when I decided to add my herbs directly into the beer. We call this our million dollar view, Evenings are the best of course this was on a rare clear day in HK. Take Care, BAM

  • This looks and sounds mouth watering Bam!
    I love 5 spice and that glaze is a must try! one question though…can I replace the beer with something without alochol?

    • Bams Kitchen

      Hello Sawson, indeed you can substitute with other sodas or juices that are in a can. If your are going with the Asian spices then a great option is a can of ginger-ale. I have used this before and it is quite nice. In some countries like here in Hong Kong they call ginger-ale, “ginger beer” but it is a soda pop without any alcohol. The purpose behind the beer can is to make it moist and add a little flavor and hold the chicken upright. So really you could be quite imaginative maybe even try a cola, sprite or even an apple juice. The alcohol from the beer does cook off during the grilling process, but if you cannot have this due to dietary reasons some of my other suggestions will be work well. Take care, BAM

  • You have the two men who are reading over my shoulder salivating! I have to try this 🙂

    • Bams Kitchen

      Those 2 men are hired. After all you need someone to help you drink half of the beer and baste the bird while you make all the side dishes. It was really easy to make as well but just make extra as it goes fast.

  • Love this twist on beer bum chicken! Looks like it was a lot of fun to make!

    • Bams Kitchen

      Thanks Aoife. A great way to get into the spirit of spring is by firing up the grill. Happy cooking to you. Take care, BAM

  • You’ve made my day when I saw your very well poised chicken, even made to look smarter with the yummy tanning lotion…I mean sauce…I can imagine she also smells good:) I always enjoy reading your superb blog post:)

    • Bams Kitchen

      Thanks Annie, did you laugh at the one picture of the bird from the behind. It is quite comical. I have to admit this bird was quite an attraction this weekend. My boys really never take notice of what is going on in the house unless they are hungry and because I had the window open during the cooking process my boys were hounding me for 2 hours, “is it done yet, is it done yet.?”

  • I am all over this one BAM! This looks outstanding!!! Even without teenagers, this will be gone in one sitting. I can already see Mr. N devouring this. And I love your view!!!!

    • Bams Kitchen

      Hello Kristy, I am glad you like this dish and the view. Come on over to Hong Kong and you can enjoy both. The invite is always open. Take care, BAM

  • Okay, so I’ve made this before with beer. And I’ve made this before with cola. But none of mine were this beautiful!!! Oh my gahhhhhhh. LOVE IT.

    • Bams Kitchen

      Heather you are making me blush and look the same color as my Peking Chicken. Thank you for your kind comment. I think the color is all in the special glaze. It is so easy so give it a try. Take Care, BAM

  • The chicken looks amazing: perfectly cooked yet super juicy and flavorful. I wish my chicken would look that way. 😉

    • Bams Kitchen

      Francesca, thanks for stopping by. I think my bird was just one happy accident but an accident I would suggest everyone give a try at least once. I promise it really is moist and flavorful and so easy to make. I think from Floras table you might want to step up and go for a full body and flavored beer. I think I know just the person that can help you get that sorted. wink wink….

  • Bam, you’ve outdone yourself again! I know my neighbor posts photos of his beer chicken during the Summer months, they always looks so good, but I’ve not had the pleasure of tasting it. Thank you for the recipe, I just might need to make this the next time we have a BBQ!

    • Bams Kitchen

      Jeno, you so need to try this it is so easy to make and very fun when you have a gathering. I think that your family would really enjoy the Peking glaze. I think that cooking a chicken on the grill is so much easier than in the stove and less clean up.

  • How good does this look! I love how inspiration strikes sometimes in the the middle of the cooking process. I thought you needed a fancy beer can holder to make beer can chicken, so I’m glad so see you just had it balanced on the beer can by itself!

    • Bams Kitchen

      Hello Korena, thanks so much. As long as you really push the beer can far inside the cavity of your bird and get it level there is no need for any fancy holder for the bird. So you do that too? Get inspiration while you are cooking? It is so nice to have other foodie friends. I was starting to have some concerns over my obsessions with food. Glad to hear you have the same foodie symptoms… LOL

  • This looks delicious–I’m sure it’s very tender and juicy! Yum!

    • Bams Kitchen

      Thanks Nancy, next time I am so making more than one bird so mom can eat too!

  • Your chicken on the beer can made my day, laughed out loud. Great idea to have extra chicken parts in the roasting pan. I would definitely make 2 plus extra parts just so there is left over for the freezer as well.

    • Bams Kitchen

      Norma, so glad I brought a smile to your day. You know after all of these years you would think that I would have learned about the portion sizes of my teenagers but I guess I am a hard learner… At least 2 birds and extra for 2 teenage boys. Take Care, BAM

  • Anne ~ Uni Homemaker

    Wow, looks delicious! What a fabulous looking bird and it’s made with beer!

  • Wow, great looking chicken! I love the way you’ve riffed on the classic beer can recipe – so perfect. And that’s really a wonderful view you have! Great recipe, fun post – thanks so much.

    • Bams Kitchen

      Thanks John and so easy to make. Might throw another couple of birds on the grill again this weekend. The weather is starting to break, some days cooler some days warmer. Spring is on its way. Take Care, BAM

  • Thanks for a NEW version of beer butt chicken … it is always a winner!

    • Bams Kitchen

      Lets have a gathering. I will make the main and you bring the desserts. Yum

  • I love beer butt chicken but this one sounds extra good!

    • Bams Kitchen

      I will send some right on over…

  • This chicken looks absolutely fantastic! Looks one of the most delish I ever came across! And you have a great view from your place too!

    • Bams Kitchen

      Thank you kindly for your sweet comment. I think the million dollar view and the cheap beer was the inspiration for the twist on the regular old beer butt chicken. Take Care, BAM

  • That chicken looks so good and juicy. I don’t mind grilling outdoor if I have a million-dollar view like yours. 🙂 I hope you are having an enjoyable week.

    • Bams Kitchen

      Thanks Ray, Enjoying my view and the inspiration of living in Hong Kong while it lasts. Wishing you a super week. Take Care, BAM

  • Not only is that chicken sitting up but I think I see him saluting. And I salute you for this variation of the beer can chicken, that sauce looks so incredible I can understand why the boys were bugging you. I agree with you on grilling year round – no reason not to. I think you’re a little more further into spring that we are here & I envy your view.

    • Bams Kitchen

      Hello Diane, I could not help but chuckle when I was taking pictures of my bird, especially from behind. You have to admit he is comical and saluting… Kathleen from “step by step in the kitchen” was hoping to hear that my maybe she would continue on to read that the beer can had exploded or some other type of culinary tribulation. I told her if she needed a good laugh and a good recipe to hurry on over to your website as you are sure to please. Take Care, BAM

  • Amazing!!!! I want to reach out and grab it to take a bite!!

    • Bams Kitchen

      I will go ahead and cut you off a slice. I am glad you like the recipe. Take Care, BAM

  • Sharon | Chinese Soup Pot

    What an interesting creation! I suppose drinking half a can of lager in front of a million dollar view sparkled the creativity to come up with this fusion chicken! It looks delicious!

    • Bams Kitchen

      A great view does a world of good to lift your spirits and thoughts. Enjoying it while we have it. The best view is in the evenings as the sun is fireball red and the sky (probably because of all of the pollution) is a haze of reds and oranges and purples. Take care, BAM

  • I’ve never been all that impressed with “butt chicken” but, well, this is hardly the same. Spicing up the beer and making that glaze definitely make all the difference in the world. Easy to see why it disappears when you prepare this, especially with teens at the table.
    “Million dollar view” is right, BAM. Simply beautiful.

    • Bams Kitchen

      Bonjourno John, I think my million dollar view and the dirt cheap Shenzen beer was responsible for my inspirations. You know I am a hard learner when it comes to portion sizes and my teenage boys. You must double or triple this recipe if I want to be able to eat next time. Chow, BAM

  • I am really excited about this recipe b/c I don’t eat Duck but LOVE those flavors!

    • Bams Kitchen

      I feel the same way. Duck has a lot of fat and chicken is a great alternative. Glad you stopped by. Take care, BAM

  • BAM, just reading the title of this recipe told me the entire post was going to be a fun ride! I have to admit I’m surprised (and rather disappointed) that the beer can in the chicken’s butt didn’t explode or something. A delicious sounding recipe and the “finish” on the chicken is gorgeous. Those boys of yours!!

    • Bams Kitchen

      Hello Kathleen, I am glad you enjoyed this post. We always do have a little fun in Bam’s Kitchen. Have you ever met my dear friend Diane? She is an absolute riot. Please stop by at and say hi. She is great little cook and always is having some kitchen trials and tribulations.

  • Eha

    OK, began smiling when past the first few lines, was roaring by the middle and absolutely set to copy by the end! Thank you for having made my day BAM – this I’ll enjoy both making and eating and the in-betweens, tho’ the good old Aussie beer will go into the chicken and the better still wine into me 🙂 !

    • Bams Kitchen

      Thank you Eha. I am so happy to hear I brought a smile to your face today. I would definitely stick with a good Aussie beer as that cheap Shenzhen beer is not my idea of the beer of champions. LOL Happy Cooking to you. BAM

  • I’ve been eyeing this bird all over Facebook:D I have made beer can chicken before and I have to say you’ve easily outdone my recipe! I love the rich color, the beautiful glaze is just outstanding! This must have tasted out of this world!! xx

    • Bams Kitchen

      Thanks Smidge, welcome back from your holiday. I think between all of foodie friends we have made beer butt chicken at least one million times, at least. However, living in Hong Kong has really opened up my eyes to some new flavors, spices and cooking methods. When you have ducks hanging in almost every restaurant window it gets you thinking…I am glad you liked it and maybe when the kids are back from college and you are not plowing a path to the grill you can give it a go. Take Care, BAM

  • Wow! Those pictures are just mouthwatering.Haven’t had Peking duck but I am sure it would be just as succulent as you have described.

    • Bams Kitchen

      Thank you very much. Peking duck traditionally served in China is very tender and usually the skin is crispy and the meat is succulent and they serve the duck with the little Chinese pancakes (which are of course full of gluten) and a side of scallions and plum sauce. I decided to take that concept and glaze my bird with these flavors instead. I hope you might try it with the gluten free alternatives in the recipe. Happy Cooking, BAM

  • I havent tried this techique before but Ive seen them in some barbecue parties here. I guess its worth a try specially with that sauce of yours

    • Bams Kitchen

      Hello Ray, Do you have a BBQ grill? If no grill, you could do this in your oven as well. I think you will really like the Asian flavors in this glaze. Take care, BAM

  • This looks simply amazing. I could not take my eyes off that chicken…

    • Bams Kitchen

      Thanks so much. I am glad I could get a few photos before the boys inhaled the bird. Take Care, BAM

  • What an hilarious picture your chicken makes. Beer chicken is awesome and I loooove those spices !

    • Bams Kitchen

      Hello Carolyn, so glad I could make you laugh. He looks like a little solder standing at attention.

  • Just look at this chicken. I wish I could eat this right through the screen. I love this Bam

    • Bams Kitchen

      Thank you Kay… maybe you can join Betsy and I as we are going to try to create smell-o-vision and quite our day jobs. Talk about the coolest widget and phone app ever invented. LOL When the weather breaks I hope you will this a try. Take care, BAM

  • That is one very happy looking chicken, and why wouldn’t it be with all that loving attention, some beer and Chinese Five Spice? This is one of those times I wish I had smell-o-vision on the blog…this chicken just has to be terrifically good. I love your new recipe feature on the site with the little added thumbtack and coffee stain, BAM. I’m not getting replies to comments unless I get everyone’s reply now. Maybe that’s just the way it is on the new format?

    • Bams Kitchen

      Hello Betsy, If you and I invented smell-o-vision, I am certain we could quit our day jobs and it would be a great widget app to add to our sites. Thank you so much four your kind comment and glad you are liking the new site format. It is a work in progress. I am so glad you brought the fact that you are not receiving my comments. There are many reasons why this can happen. When I moved to a self hosted site I am no longer linked to wordpress so you will not see my responses in the top right hand bubble on your screen. However, when you place a comment you can click the box that says inform me of follow up comments and then you will get this by e-mail. I read each and everyone of your messages and I am sorry you have not seen my responses, so I will try to followup by e-mail when I can. Take care, BAM

      • Hmmmm. I’ll have to work on that smell-o-vision invention! I’m clicking the button from now on, thanks! I appreciate your willingness to follow up, but also appreciate the time that takes. Hopefully my clicking will be the fix. Happy Weekend!

        • Bams Kitchen

          Hello Betsy, I guess we better start working on our blueprints now. Thanks for helping me trouble shoot through this new self hosting process. Always learning something new. Happy weekend to you too. BAM

  • Liz

    Oh, my gosh, that basting glaze sounds terrific! I need to try this with my next beer can chicken (that is, when the snow disappears!!!).

    • Bams Kitchen

      Hello Liz, sending some warm breezes from Hong Kong your way. I am glad you liked the glaze, it really is finger looking good. Take Care, BAM

  • I just love the colour on the chicken. Simply gorgeous and with all those exotic flavours I can imagine a very tasty bird. I love grilling too and great for socialising. I have made 7 Up chicken since we don’t drink, but ginger ale idea is great. I am going to try this with ginger ale and glaze and all.


    • Bams Kitchen

      Hello Nazeen, I really do like the ginger-ale as it goes nicely with the Asian Spices. Thank you so much for your kind comment. Grilling out is really a fun social event and it also gets everyone a chance to be part of the action. Take Care, BAM

  • Wow! That glaze looks delicious – it makes me want to lick the chicken and then my fingers after eating the chicken (is that weird haha? I am really just thinking out loud 🙂 ).

    • Bams Kitchen

      I think it is quite alright, I have been known to want to lick the computer screen when you make some of your delicious recipes, but it does not quite taste the same. This dish really is finger licking good and you might might to serve with lots of extra napkins. Take care, BAM

  • This looks absolutely incredible – totally appetizing!

    • Bams Kitchen

      I am glad you like it. It is so easy to make either on top of the grill or even in an oven. Take Care, BAM

  • Bam, where was my invitation!!! WOW, seriously I want to eat this and all I will be thinking from now on is this delicious peking duck… Looks so good that it made me drool. I want to make this!

    • Bams Kitchen

      Arigato gozarimashita! Nami-san, The invite is always open. There is always room for more at Bam’s Kitchen table. I think your hubby might quite like this dish. Ja Mata, BAM

  • Oh my goodness doesn’t this chicken look incredibly tasty!!!

    • Bams Kitchen

      Thanks Kristi, we are supposed to have some nice weather this weekend so thinking about making it again for my boys.

  • For a while I was trying to figure out how you managed to grill a whole chicken in HK then you noticed it was done on a gas grill in balcony. Brilliant idea! I should probably consider that if I move into an apt with a balcony. Back to your chicken, your glaze is one of the most irresistible things I’ve seen in a while. The Peking chicken idea is absolutely fantastic. I actually have all the tools and ingredients (minus the Kingway beer part as it would be an expensive imported beer here in NYC) available so I can’t wait until this weekend!! Thanks for sharing it.

    • Bams Kitchen

      Hello Yi,

      Can you have a gas grill on a balcony in NYC? We cannot have a charcoal grill on the balcony in HK but can have a gas grill. This bird can also be cooked with the same method in the oven, if a grill is not available. Yi you really made me smile when you said that that Kingway special would be an expensive import. Another bit of humor for you went to a local restaurant in Foshan, China the other day. I ordered a bottle of beer and I asked what kind they said it was their local brand. Take a wild guess what fancy beer they brought to the table, “pabst blue ribbon” (PBR) I was kind of shocked they didn’t even serve it in a paper bag. LOL.. Happy cooking to you, BAM

  • I know I sound childish but I find those photos of the chicken sitting up quite funny…and delicious too of course! Would dig in in an instant!

    • Bams Kitchen

      Hello Jenny, I am so happy to hear I brought a little smile to your face and actually during my whole 2 hours of basting this bird it made me chuckle too. Happy cooking, BAM

  • What a delicious looking glaze!

    • Bams Kitchen

      I bet this glaze would be good on many other things like turkey and pork as well.

  • petit4chocolatier

    Spectacular!!!!!! I can see this being a big hit. Your pictures popped into my mouth 🙂
    I absolutely love all the ingredients. Looks absolutely delicious Bam!!

    • Bams Kitchen

      Thank you very much. If the boys had left some, I would pass some over to you but they did not leave a scrap, not even a little chicken leg for a midnight snack. The weekend is supposed to be nice maybe I will through a couple of chickens on the BBQ.

      • petit4chocolatier


  • It sounds like you had a lot of fun here – using the “butt” liberably 🙂 Looking good, and just shows what you can do with limited space like your balcony !

    • Bams Kitchen

      I am glad I could bring a little fun to your day. Living in HK is all about small spaces and making the most of it.

  • When we lived in Santo Domingo we used to go to a restaurant that served Peking chicken. Yours looks a whole lot like it and I know it must be delicious.

  • Beer and poultry go so well together, and the glaze on that chicken… looks incredible!

  • Looks wonderful and reminds me of the wonderful smells of summer!

  • Not the most elegant of preparations, but the end result looks absolutely delicious 🙂

    • Bams Kitchen

      Glad I made you laugh… and you bet it is not the most elegant of preparations, but once you get past the concept of cramming a beer into this little birds bottom, the taste, moistness and flavor are really hard to beat. Take Care, BAM

  • Bam, this is an incredible recipe that you have created on the hoof. It must have been that cheap beer that gave you the inspiration.

    Loving the views of Victoria Harbour, are we going to get views with every post?


    • Bams Kitchen

      Hello Dave, it was most certainly had to be that cheap Shenzen beer that was responsible for my inspiration, what else could it possibly be? I would love to give a view of the harbor with many posts but as you know sometimes that whole lighting thing can be a problem. Dave do you ever have flight routes to Hong Kong? Happy flying and cooking to you. Take care, BAM

  • Ashley @thedrivencook

    We love beer can chicken! I bought a stand just for it. Sometimes the can is a little rocky and I worry about a beautiful bird tipping over. I wonder if it is hard to find on your end of the world though. I bet your neighbors could smell that chicken roasting and were drooling! It looks incredible, too.

    • Bams Kitchen

      Hello Ashley, In my end of the world you just have to make do.. LOL. However, if you cram the little beer can deep enough into the cavity of the chicken it will balance well. We cannot have a charcoal grill but can have a gas grill on the balconies here in Hong Kong so that is great. We love cooking out and in the evenings when the sun is settings, we have the best view. Happy weekend to you. BAM

  • This is one spectacular beer can chicken…love, love the beautiful glaze. The flavor palate sounds wonderful!

    • Bams Kitchen

      Thank you very much Liz. I actually made this again last night for dinner and about half way through the cooking process ran out of gas on the grill so had to finish off in the oven. It still was really nice. Take care, BAM

  • The view from your balcony is stunning! And, the chicken you made looks just delicious. How brilliant that you put extra drumsticks into the pan to roast along with the whole chicken. My family would love this!

    • Bams Kitchen

      We call this our million dollar view, on a clearer day that is as the smog in HK is horrendous. I should have really made 2 chickens as a mom of 2 hungry teenagers all they left mom was one little lonely drumstick.

  • This post actually has my mouth watering so bad. I love all of the pictures you always share with us, and your view outside is so beautiful, I’m jealous!! The photos (some in particular) made me laugh a bit, thank you for sharing!

  • I think this recipe is gonna be great with my squab……….

  • Dear BAM,

    I’ve seen a few of this beer can recipe but your look brilliant. I’m not a fan of the flavour of Sichuan peppercorns though. For the other, do you use white or black peppercorns?

  • Bams Kitchen

    Hello Chop In and My Saucepan! Thank you for your kind comment. If you are not a fan of the numbing Sichuan peppercorns, then exchanging with white peppercorns would be my next choice. However if all you have around the house if black peppercorns then that would work just as nicely as well. I am not one for buying special ingredients for one dish I like to use what I have on hand. Wishing you a super weekend. Take Care, BAM

  • Kathleen Richardson

    I did not chuckle at the sight of a raw chicken sitting on a beer can ~ I burst out laughing!!! So funny, BAM, and it sounds delicious.

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