Singha Can Chicken

Name: Singha Can Chicken
Cuisine: Thai
Ingredients: 1 (4 to 5 pound [1.8 to 2.3 kg]) whole chicken; ¼ cup (56 g) coconut milk; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) dark soy sauce; 1 tablespoon (8 g) grated fresh ginger; 1 Thai chili, finely minced; 2 tablespoons (30 ml) vegetable oil; 1 can (12 ounces) Thai Singha beer (sub any light lager beer); 1 can (12 ounces) Thai Singha beer (sub any light lager beer); 1 tablespoon (15 ml) lime juice; 1 stalk lemongrass, cut in half; 2 cloves garlic, smashed; 1-inch (2.5 cm) piece ginger, sliced; 2 tablespoons (36 g) kosher salt; 1 tablespoon (6 g) white pepper; 1 tablespoon (12 g) palm sugar or brown sugar; 1 tablespoon (12 g) palm sugar or brown sugar; ½ tablespoon ground coriander; ½ tablespoon ground cumin; 1 teaspoon ground turmeric; 1 tablespoon (9 g) garlic powder; 1 tablespoon (7 g) onion powder; 1 teaspoon lemongrass powder; 1 teaspoon ground ginger; 1 teaspoon Thai red pepper flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

Singha is one of Thailand’s most popular lagers and a fan favorite at our restaurants. It is light, crisp, refreshing, and works perfectly for our Thai-inspired beer can chicken! This recipe allows the chicken to be smoked to moist perfection with all the smoky-sweet complexity you crave. Once it is finished smoking, you can either carve the whole chicken to enjoy immediately or pull and chop the chicken for other uses. We love saving some for bangin’ sandwiches or shredding the chicken for

Ingredients

Asia
Thailand
Main course
Sandwich

Ingredients

Method