BEER CAN CHICKEN

SERVES 4 PREP + COOK 1 HOUR

40 MINS + STANDING

◆ 1.6kg whole chicken

◆ 2 tsp fennel seeds

◆ 2 tsp sweet paprika

◆ 1 tsp ground cumin

◆ 1 tsp Mexican chilli powder

◆ 1 tbsp brown sugar

◆ 1 tbsp sea salt flakes

◆ 1 tsp freshly ground black pepper

◆ 2 tbsp olive oil

◆ 1 tsp finely grated lemon rind

◆ 1 tbsp lemon juice

◆ 473ml can beer, at room temperature

◆ roasted tomatoes, grilled lemon halves and parsley leaves, to serve

1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions). 2 Pat chicken dry inside and out with paper towel. Pound fennel seeds using a mortar and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl, stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.

3 Pour ½ cup of the beer out of the can, reserve for another use. Place can in centre of a medium disposable foil roasting pan lined with crumpled foil. Use crumpled foil to hold can upright. Place chicken upright on can, pushing can into chicken cavity. Carefully place pan in centre of barbecue, turn burners off underneath chicken, leaving other burners on low. Cook with hood closed 1 hour 10 mins, rotating halfway through, or until golden all over and juices run clear.

4 Cover chicken loosely with foil, rest 15 mins. Remove can from chicken just before serving. Serve with roasted tomatoes, grilled lemon halves and parsley leaves.