Bbq Roast Beercan Chicken

• 1 large free-range chicken
• 1 x 473 ml can of lager
• 1 tsp ground coriander 
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 heaped tbsp runny honey
• 3 tbsp olive oil
• sea salt & freshly ground black pepper for seasoning

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. 

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 number 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.

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.

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