The steam from the beer creates juicy results.
Preheat your BBQ with only ½ of the burners on one side of the grill . Remove the chicken from the fridge and leave aside to come up to room temperature. Mix the rub ingredients together, then cover the chicken with olive oil. Sprinkle over the rub and use your hands to massage it into the bird.
Crack open the beer and pour out ( or drink) ½ of it. Carefully lower the chicken cavity onto the can so it looks like it’s sitting up.
Position the chicken so it’s upright on a roasting tray, then place it on the side of the BBQ that is not on and cook for around 1 hour 10 minutes on low heat, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
Brush the chicken all over with your favorite barbecue sauce, then return to the BBQ for 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.
1 x 1.8 kg whole free-range chicken
1 x 330 ml can of beer
2 tablespoons barbecue sauce
1 fresh red chilli , deseeded
1 bunch of spring onions , trimmed
½ a bunch of fresh coriander
for the rub:
· 1 heaped tablespoon smoked paprika
· 1 heaped teaspoon cayenne pepper
· 1 heaped tablespoon fennel seeds
· 1 heaped tablespoon coriander seeds
· 1 teaspoon cumin seeds
· 1-2 dried red chillies
· 1 heaped teaspoon sea salt
· 1 heaped tablespoon freshly ground black pepper
· 1 heaped tablespoon soft dark brown sugar