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For the spice rub:
- Remove the chicken from the fridge around 45 minutes before you begin cooking to allow it to come up to room temperature. Preheat your barbecue to about 180 ̊C.
- In a small bowl, stir together all of the ingredients for the spice rub. Pour around two-thirds of the rub over the chicken and use your hands to work it in until completely covered. Set aside the remaining rub.
- If you have a poultry roaster, pour the beer into the cup of your roaster. Add the chilli, spring onions, and coriander to the cup. Carefully lower the cavity of the chicken down over the cup so it stands up. (If you don’t have a roaster, see the tip below!)
- Scatter the chopped peppers, courgette and onions around the chicken in the roaster.
- Transfer the chicken to the barbecue on the side with no coals. Close the lid and cook for one hour and 20 minutes or until the chicken is browned and completely cooked throughout. If the juices don’t run clear when you pierce the thickest part of the thigh, cook for a further 10 minutes, then check again.
- Baste the chicken with the remaining rub and cook for a further five minutes to allow the skin to get dark and sticky. Carefully remove and discard the beer can. Transfer the chicken to a plate, tent loosely with foil and allow to rest for 10 minutes.
- Carve the chicken and scatter with some chilli and spring onions. Serve with the roasted vegetables.
Per serving: 470kcals, 23.2g fat (6.4g saturated), 16.5g carbs (9.8g sugars), 47.4g protein, 3.5g fibre, 0.703g sodium
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