Turn up the heat on your barbecue this summer with this sumptuous chicken recipe. Not only does the beer can method make your meat supremely tender and moist, but the sight of an upright bird balancing precariously on a can over hot coals also provides a great conversation starter for you and your guests.

Ingredients: (serves four)

1 large whole chicken

1 440ml can of beer

For the rub:

3tbsp olive oil

2tbsp smoked paprika

1tbsp dark brown sugar

1tsp garlic powder

1tsp cayenne pepper

1tsp salt

1tsp ground black pepper

Top Tips:

• Because this recipe involves roasting an entire chicken upright, you may need to adjust your barbecue accordingly. If you have a small barbecue take out the grill and place your chicken in a deep and sturdy roasting pan alongside the coals so you can close the lid. You can also make this recipe in the oven by placing your tin at the bottom and removing all the shelves.
• Don’t worry if you don’t have all the spices for the rub at hand. It’s totally fine to improvise with your own favourite seasonings, or even just a butter rub with fresh garlic and lemon juice will still yield delightfully and flavoursome tender meat.
• Buy the best quality chicken you can find. Not only are higher welfare birds better looked after, but they also produce better tasting meat.
• Investing in a decent instant-read meat thermometer will help you get perfect meat every time.

Method:

Step one

Set up your barbecue for cooking over indirect heat (either set your coals over on one side of the barbecue or light just one side of a gas grill) and wait for the flames to die down. While your barbecue is warming up, prepare your rub by mixing everything in a large bowl.

Step two

Rinse the chicken under cold water and pat it as dry as you can using kitchen towel. Proceed by covering the bird in your rub, being sure to get into all the nooks and crannies (including inside the cavity).

Next, open your beer, empty half of the beer out and carefully place your chicken over the open end of the can so that it is inside the cavity with the legs hanging down.

Step three

Position the bird on the barbecue so that it is not over any direct heat and then close the lid. Cook for 1hr and 20mins until the skin is crisp and the juices run clear (or a meat thermometer reads 75 Celsius) cooking for a further ten or so minutes if it is not completely done. Remove the chicken from the barbecue, leaving to rest for 20 minutes. Serve with salad and warm pitta bread.