Sweet and Spicy Beer Can Chicken

This is the Jamie Oliver version of Beer Butt chicken. I think it's one of my favourite recent recipes and it's so easy. I made the rub in a coffee grinder which sped the process up but you can also use a pestel and mortar. I didn't have dried chillis so just added chilli flakes instead. I was also out of coriander and spring onions but the rub was enough flavour in itself so dont be afraid to make this with some or any of the ingredients you have in the cupboard. You can bake the chicken without any spice at all depending on the dish you want, the chicken steamed in beer is special enough.I added small potatoes with their skins to the baking tray and they baked alongside the chicken in the juice, ummmmmmm. A perfect and simple accompaniment.

Ingredients

1 x 1.8 kg whole free-range chicken (or change the size of chicken depending on how many people you are serving, make sure you adjust the cooking time accordingly

olive oil

1 x 330 ml can of beer

2 tablespoons barbecue sauce

1 fresh red chilli, deseeded

1 bunch of spring onions, trimmed

½ a bunch of fresh coriander

For the rub:

1 heaped tablespoon smoked paprika

1 heaped teaspoon cayenne pepper

1 heaped tablespoon fennel seeds

1 heaped tablespoon coriander seeds

1 teaspoon cumin seeds

1-2 dried red chillies

1 heaped teaspoon sea salt

1 heaped tablespoon freshly ground black pepper

1 heaped tablespoon 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, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies of the bird. Leave to sit for a few minutes.

Crack 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 and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.