- 1 large free-range chicken
- 1 x 473ml can of lager
- 1tsp fennel seeds
- 1tsp ground coriander
- 1tsp smoked paprika
- 1tsp hot chilli powder
- 1tbsp brown sugar
- sea salt
- freshly ground black pepper
- olive oil
Please note: You need a standard kettle-style barbecue with a lid and a thermometer. Make sure it’s tall enough to hold the upright chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy. I used the Big Green Egg Medium Ceramic barbecue, which gets to the optimum cooking temperature within minutes, wipes clean and is exceptionally well insulated, making it ideal for grilling, whatever the weather.
Mix together your coriander, fennel, paprika, pepper, honey and oil. Rub all over the chicken, inside and out, being sure to get all the nooks and crannies.
Crack your beer open – pour out just under half (for the chef) and then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
Try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. You ideally want your BBQ to be at 200°C/400°F/gas 6.
Carefully sit the chicken on the bars of your barbecue. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone.