Ingredients
Instructions
- Heat the oven to 200°C/400°F/Gas Mark 6. Remove the chicken from the fridge and leave aside to reach room temperature
- In a pestle and mortar, add all of the rub ingredients and crush into a fine powder
- Open the beer can and pour into a glass (to drink later) around two thirds of it, then carefully lower the chicken cavity onto the can so it's standing up right on a large roasting tray
- Pour olive oil over the chicken then add the rub all over the chicken
- Place in the oven and cook for around 45 minutes to one hour, or until golden brown and cooked through. To check it's cooked, put a knife into the side of the leg and check if the meat is white, and the juices run clear or use a meat thermometer
- Once the chicken is cooked, take out the oven and cover with barbecue sauce, then return to the oven for another 10 minutes, or until dark and sticky
- Whilst the chicken is being finished off, chop chilli, coriander and spring onions
- When the chicken has finished cooking, remove the can, and sprinkle over spring onions, chilli and coriander on the chicken.