Steggles BBQ Chook-Can

Steggles BBQ Chook-Can

Free Steggles

Bbq Chook-Can

With Every Steggles Family Roast

Exclusive to


Introducing the Steggles BBQ Chook-Can!
Open up a new way to cook your chook this Summer.
Take your BBQ skills to a new level and enjoy a moist and juicy Steggles Family Roast with Ginger and Lemongrass flavour.

Here's how to cook with the BBQ Chook-Can

Sydney Roosters Manne-CAN Challenge

This summer, open up a new way to cook your chook.

Share your photos with us! #StegglerFor #chookcan

Using the Steggles BBQ Chook-Can

  1. Preheat your hooded BBQ to a medium heat at approximately 180°C.
  2. Wash your BBQ Chook-Can under running water.
  3. Open the can, discard 100ml of liquid and place the can upright on a baking tray.
  4. Remove the Steggles Family Roast Whole Chicken from all packaging and place onto the open can so that the chicken is upright.
  5. Carefully place the baking tray onto the BBQ and close the hood. Cook for 20–25 mins per 500g, or until the juices run clear when chicken is pierced.
  6. When your chicken is cooked, carefully remove the baking tray from the BBQ and leave to rest for 10 mins. Using heatproof gloves, remove the can from the chicken and carefully lay down on a serving tray. Finally, pour the remaining liquid from the can over the chicken and enjoy!

Nutrition Information*

Average Servings per Kg: 4

Serving Size: 170g (Edible Portion


Avg Qty
Per Serving

% DI
Per Serving

Avg. Qty
Per 100mL


1030 kJ

12 %

606 kJ


43.2 g

86 %

25.4 g

Fat - Total

7.1 g

10 %

4.2 g

- Saturated

1.9 g

8 %

1.1 g


1.0 g

<1 %

0.6 g

- Sugars

1.0 g

1 %

0.6 g


343 mg

15 %

202 mg

Percentage Daily intakes are based on an average adult diet of 8700KJ. Your daily intakes may be higher or lower depending on your energy needs.

*applies to the Steggles Family Roast cooked using the Steggles BBQ Chook-Can

Want to know more about the Steggles BBQ Chook-Can? Click here.

All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Oct 21, 2017
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