This recipe was first published in Taste magazine.
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Ingredients
Red rub
Chicken
Method
1.Heat barbecue to 200°C using quality charcoal or whole wood.
2.Stir the rub ingredients in a large bowl. Rub chicken with oil, then coat with rub.
3.Drink a third of the beer, place can in chicken’s cavity, then place chicken on grill, balanced on can, and close hood.
4.After 45 minutes, glaze chicken with barbecue sauce and top with half the chilli, spring onions and coriander. Cook chicken for a further 55-65 minutes, or until thigh meat reaches 73°C when tested with a thermometer.
5.Remove chicken from barbecue, discard beer can. Place chicken on a serving platter and finish with a little more glaze and remaining chilli, spring onion and coriander. Rest the bird for 15 minutes before serving.