While it seems a pity to treat beer in this way, it does keep the chicken wonderfully moist and I don’t think the quality (price) of the beer is significant, so go for a cheap supermarket own-brand and spend just a little more on the wine to wash down the meal . . .
1 tsp chilli powder (mild or hot according to taste)
1 tsp smoked paprika
1 tsp soft brown sugar
5 springs fresh rosemary leaves (no stalk)
3 Cloves garlic
1 500ml can of beer
1 Large chicken
Olive oil, black pepper and salt
Whizz (or use a pestle and mortar) the chilli, paprika, sugar, rosemary and garlic up with a slug of olive oil and crunch of black pepper and sea salt to make a coarse paste. Pour about 1/4 of the beer over the bird and then rub the spice and herb paste all over it. Leave it to marinate in the fridge for at least a couple of hours. Meanwhile, fire up the barbeque (it needs to be a ‘kettle’ – ie lidded) model. When it is piping hot, stuff the 3/4 full beer can up the bird’s jacksie and stand it upright in a baking tray on the grill above the hot coals. If you have any good hardwood sawdust (e.g. oak, apple, cherry) toss this on the fire and cover. After about two hours, stick a skewer into the chicken’s thigh to see if it’s cooked (the juices should run out clear).