Bangin' BBQ Beer-can Butt Chicken

BBQ, beer and chicken. Probably three of the most loved things in the UK. This recipe incorporates all three and it's an absolute winner. The beer can up the butt of the chicken may look pretty cool but it also serves a purpose in terms of flavour as it allows the beer to permeate throughout the whole chicken, infusing its flavour throughout and ensuring the meat is REAL juicy! But that's not all... The chicken is also covered in homemade barbeque sauce as well as a whole host of various herbs, spices and sugar to make it sticky and finger-licking good!

This is a great summer alternative to a roast dinner as its fresh, light and jam-packed full of flavour. I guarantee that if you bring this bad boy to the table not only will everyone be impressed with the look but they'll also be blown away by the flavour!

Bangin' BBQ Beer-can Butt Chicken
Serves 6

1 x 1.8 kg whole free-range chicken

olive oil

1 x 330 ml can of beer

2 tbp barbecue sauce (here's my recipe for BBQ sauce!)

1 fresh red chilli, deseeded

1 bunch of spring onions, trimmed

For the rub:

2 tbsp smoked paprika

2 tsp cayenne pepper

2 tbsp fennel seeds

2 tbsp coriander seeds

1 tsp cumin seeds

1-2 dried red chillies

2 tsp sea salt

2 tbsp freshly ground black pepper

2 tbsp soft dark brown sugar

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature.

Bash the rub ingredients to a fine powder in a large pestle and mortar, or a spice grinder or a food processor then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage over the whole bird, making sure to get into all the nooks and crannies.

Open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli and spring onions, then serve.