Preheat the barbecue, or oven to 200°C/400°F/fuel 6. Take your chicken out of the fridge although you make the rub.
In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
Stir in 3 tablespoons of oil until you get a paste, then drizzle all more than the chicken, within and out, employing your hands to make certain you get it into all the nooks and crannies.
Crack open the beer, have a couple of very good swigs so your can is just about half full, then reduced the chicken’s cavity on to the best of the can so it appears as though the chicken is sitting on the can.
If you’re making use of the barbecue, consider to strategically move a tiny volume of coals to the sides rather than right beneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the really bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn’t the situation (all barbecues and ovens are slightly diverse) just cook for a bit longer.
Once carried out, very carefully take away the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads with each other – but believe in me, it tastes so good you won’t want considerably else.
You require a standard kettle-type barbecue with a lid and a thermometer. Make confident it’s tall adequate to hold the upright chicken.