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Looking for something special to make for Dad this Father’s Day weekend? We’ve got the ultimate in summer BBQ food right here! This bird is easy, delicious, and you can mix it up with different rubs all summer long. A beer can in a chicken sound crazy? Trust us…the beer bastes the inside of the chicken keeping the meat moist and delicious while the outside skin is getting crisp and golden. Simply perfect – we promise Dad will love it!

BEER CAN CHICKENMakes 1 chicken

  • 1 x 4 lb free range chicken
  • 1 can of beer room temp.
  • 1 Tb olive oil


  • 1/4 cup paprika
  • 2 Tbsp. sea salt
  • 1 Tbsp. cumin
  • 1 tsp. cayenne
  • 1 Tbsp. black pepper ground
  • 1 Tbsp. brown sugar
  • 1 Tbsp. fennel seed
  • 1 Tbsp. dried oregano

Combine all ingredients in a small bowl. This will be enough rub for 2 chickens: save ½ for the next time or cut recipe in ½.

Take the bird out of the fridge 1 hour before you plan to cook it. Remove any wrapping and neck or gizzards from the cavity. Dry the bird off inside and out. Rub with olive oil and then ½ the rub mixture. If you have time do this the night before and leave loosely covered in the fridge overnight.

Meanwhile preheat your bbq to medium high. Open the beer can – I like to use the extra tall ones as they seem to hold the chicken up better. Drink or pour off ½ the can. Place the can up inside the cavity so the chicken is standing upright. Put this on a small baking sheet covered in foil. Place on the bbq and close the lid. If you can, turn off the burners or have the coals on one side of the bbq – that is ideal but with the tray under the chicken it isn’t crucial as the drippings will go into the pan. Cooking will take 1 hr to 1 ¼ hrs – check after 45mins or one gin and tonic later. Insert a sharp paring knife into the thigh and the juices should run clear and the chicken should be at an internal temperature of 165. Remove from the bbq and let  rest for 10 minutes before removing the beer can and carving the chicken.

Summer means picnic season with salads galore. And salads with seafood…even better! This slaw whips up in seconds and is perfect for summer-time buffets or as a quick side to jazz up a simply grilled salmon or chicken. This keeps in the fridge for several days, and you can even add fresh cabbage to it if you have sufficient dressing left in the bottom of the bowl.

Serves 4

  • one-half head of savoy green cabbage, shredded
  • 3 green onions, finely chopped
  • half a bunch of cilantro, chopped
  • 1 yellow pepper, julienned
  • 1 cup peeled baby shrimp


  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. finely chopped candied ginger
  • 1/4 cup vegetable oil
  • 1 Tbsp. toasted sesame oil
  • 1/2 cup rice vinegar
  • 1/4 cup Mirin (sweet cooking wine)
  • 1 Tbsp. chili paste or hot sauce


  • 2 Tbsp. toasted sesame seeds
  • juice of 1 lime 

In a large bowl, toss together all the salad ingredients. Put the shrimp in a small bowl and mix in the rest of the dressing ingredients. Pour over the salad and mix well. Refrigerate for about an hour before serving. Just before serving, stir in the lime juice and sprinkle in the sesame seeds.

Betsy Acken - July 9, 2013 - 3:46 pm

Looks wonderful! Will take the recipe to the beach to share with all. Thanks.

Blueberries and corn are both rolling into the markets this month! And if you haven’t tried this winning combination, it is a MUST! The sweet, crunchy combination is to me, the epitome of summer. This salad should come with a warning…it is incredibly addictive and I promise it will become an instant favourite. Serve it alongside burgers, salmon, joints of meat or simply alone with an addition of chickpeas for vegetarian protein punch – this delish concoction will suit them all.

Serves 6

  • 6 ears of sweet corn,
  • 1 cup (250 mL) fresh blueberries
  • 4 baby cucumbers, cut into bite size quarters
  • 2 large avocado cut in chunks
  • 1/4 of a finely chopped large red onion
  • 1/4 cup (62 mL) chopped fresh cilantro
  • Sea salt and freshly ground pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 Tbsp. (30 mL) lime juice
  • 2 Tbsp. (30 mL) olive oil
  • 1 Tbsp. (15 mL) honey
  • 1/2 tsp. (2.5 mL) ground cumin

Fresh cooked corn, cut of the cobb is ideal but 2 cups of frozen sweet corn is a good substitute. Place corn, blueberries and chopped cucumber in a bowl. Finely slice red onion and add to bowl. Chop coriander and add to fruit and vegetable mixture. Gently add in the avocado. Season with sea salt and pepper.

 In a separate container with a lid (an old jar so that you are reusing) add the chopped Jalapeno, lime juice, olive oil, honey and cumin. Shake well until emulsified and pour over the salad. Let sit for ½ hour before serving.

Jane Macdougall - August 7, 2012 - 1:01 pm

I am making this salad TONIGHT! And I am going to eat it all, all by myself! What a fresh take on the summer salad! Thank you!

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