Ginger “Beer Can” Chicken Braai

Ginger "Beer Can" Chicken Braai

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  • 1 (13- x 9-inch) disposable aluminum baking pan
  • 2 tablespoons kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground red pepper
  • 2 (1.5 -2kg.) whole chickens
  • 2 (680ml) cans ginger ale
  • Ginger Ale Glaze


  1. Light 1 side of grill, (medium-high to high) ; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
  2. Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
  3. Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.

Ginger Ale Glaze

  • 2 cups ginger ale or ginger beer
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh ginger
  • ⅛ teaspoon ground red pepper


  1. Stir ginger, brown sugar, grated ginger, and ground red pepper together in a small saucepan.
  2. Bring to a boil over high heat
  3. reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup

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