published
in Recipes
Ingredients
- 1
½
- tbsp coriander seeds
- 2tsp cumin seeds
- 5 cardamom pods, seeds only
- 1tsp fennel seeds
½
- cinnamon stick
- 1tsp sea salt
- 1 whole free-range organic chicken
- 1
½
- tbsp sunflower oil
You will need:
- a large can of beer or a beer can chicken holder (from Landmann at Ocado or find similar at John Lewis or Lakeland)
Method
In a mini chopper or pestle and mortar, blend the spices and salt until very fine and well mixed. Rub the chicken with the oil then rub inside and out with the spice rub. You can now leave it to marinate in the fridge for up to 24 hours.
Prepare your barbecue. Once the coals are hot, push to one side so you are cooking over indirect heat. Pour half the beer out of the can then put the chicken firmly onto the can (or stand). Place it on to the barbecue and put the lid on. Allow the chicken to cook for around 1 hour 15 minutes or until cooked through. The temperature at the thickest part of the thigh should be about 80C. Allow the chicken to rest for around 10 minutes then joint it and serve.