1Heat the oven to 200°C/400°F/Gas Mark 6. Remove the chicken from the fridge and leave aside to reach room temperature
2In a pestle and mortar, add all of the rub ingredients and crush into a fine powder
3Open 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
4Pour olive oil over the chicken then add the rub all over the chicken
5Place 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
6Once 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
7Whilst the chicken is being finished off, chop chilli, coriander and spring onions
8When the chicken has finished cooking, remove the can, and sprinkle over spring onions, chilli and coriander on the chicken.