Easy BBQ Beer Can Xocolat Jerk Chicken Recipe – Caribbean Flavour Meets Chocolate Twist

Serves: 6

Prep time: 10 mins

Cook time: 60-80 mins

Total time: 70-90 mins

Dietary:

Meal type: Main

Misc:

Occasion: party buffet BBQ

Author: dghchocolatier

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Ingredients

  • 1 x 2 kg Whole Chicken
  • 1 x large can of Red Stripe Beer ( or any beer you like)
  • ½ tbsp Allspice berries
  • ½ tbsp Black Peppercorns
  • ½ tsp Ground Cinnamon
  • ½ Nutmeg, grated
  • ¼ Bunch of Thyme,
  • 4 Spring Onions, Chopped
  • 3 garlic Cloves, Chopped
  • 1 Scotch bonnet Chilli, Ce-seeded and Chopped
  • 1 tbsp. Dark Brown Sugar
  • 2 tbsp. Dark Soy Sauce
  • 2 tbsp. Cocoa Powder
  • Juice of 1 lime
  • Sea Salt

Method

1.    Make the marinade: Grind the allspice berries and black peppercorns to a powder using a pestle and mortar. Transfer to a food processor.

    2.    Add the cinnamon, nutmeg, thyme, spring onions, garlic, and Scotch bonnet. Blitz to a paste.

    3.    Stir in the brown sugar, soy sauce, cocoa powder, and lime juice.

    4.    Rub this spicy, rich paste all over the chicken. Cover and refrigerate overnight, or for at least four hours.

    5.    Get your BBQ or oven ready:

Preheat your barbecue (with a lid, ideally) to a medium heat. Alternatively, preheat your oven to 180°C / 350°F / Gas 4.

    6.    Prepare the bird:

Crack open the beer and take a generous swig — you only need half! Carefully position the chicken over the half-full beer can, so it sits upright, perched on the can inside the cavity.

    7.    Season the skin with sea salt and rub lightly with oil. Wrap the breast area with foil to help steam and keep it moist.

    8.    Cook it:

Place upright on the BBQ or in the oven on a baking tray. Cover with the lid or close the oven door. Cook for 60–80 minutes, depending on the size of your chicken. Remove the foil after 30 minutes to allow the skin to blacken slightly and take on that smoky edge.

    9.    Rest it:

Once the juices run clear and the skin’s beautifully charred, carefully remove the chicken — beer can and all — and let it rest upright for 10 minutes before serving. Be mindful: the can will be very hot!

Serving Suggestions

Serve with a crisp salad, charred corn on the cob, and some homemade sweet potato fries or Caribbean-style rice and peas. A drizzle of lime yoghurt on the side wouldn’t go amiss either.

Chef’s Tip

If you’re short on time, you can use a quality shop-bought jerk rub — but making your own gives you control over the heat and depth of flavour. Don’t skimp on the cocoa powder — it gives the jerk marinade a warm, earthy richness that takes it to another level.

Interesting Fact

Beer can chicken originated in the American South but has become a global BBQ showstopper. The steam from the beer keeps the chicken moist inside, while the outside crisps beautifully. The addition of cocoa nods to Jamaica’s colonial past — where cocoa, chillies, and spices were all integral to local cuisine.

Difficulty Level: Intermediate

Shelf Life & Storage

Once cooked, the chicken will keep in the fridge for up to 3 days. Reheat thoroughly or enjoy cold in wraps and sandwiches.