Like this:

An alternative for the ‘burger & sausage’ fans!
This takes a little time so pick a good box set of Miles Davis or Sonny Rollins to get you through it.
This will serve a two or more depending on chicken size.
Preparation time 20 minutes

Cooking time 1-2 hours depending on bird size and BBQ.

• 1 free range chicken
  1 330ml can of beer (Speckled Hen is a good choice)
  Seasoning rub
  • salt – big  pinch
  • onion seeds 1 tsp
  • fresh ground black pepper – pinch
  • paprika (smoked if you can get it)
  • olive oil – small glug
  • dried rosemary – 1 tsp
• 3 cloves garlic 1 crushed & 2 whole

Light BBQ. This recipe requires indirect heat from a BBQ and you’ll need a lid or make one from foil. Many of the kettle style BBQ’s have lids.
If you have a gas BBQ then light one half only.
If you have a charcoal BBQ then build coals to one side. Remember this needs to cook for a while so make sure you have enough charcoal and wood to last you. Supplementing the charcoal with rosemary or olive wood also works very well.

Combine all rub ingredients (except olive oil) in a pestle & mortar and grind well.
Transfer to a bowl and add olive oil
Mix well and add olive oil.

Wash and dry chicken.
Open beer and pour half into a separate glass.
With a can opener add more holes to top of can.
Add 2 cloves of garlic & 1 tsp of mixture to beer can.
Take remaining rub and crushed garlic and rub over skin of chicken.

Use half empty can as the ‘third’ leg for your chicken by gently lowering chicken onto beer can. I have found that this also works better if you have a metal oven dish or plate that you can stand the chicken on. It also makes it easier to move about.

How to use beer can as third leg

Carefully place chicken on to BBQ on the non-direct heat side and cover well.

Cook for about two hours (depending on the chicken size) and baste every 30 minutes or so. Chicken is cooked when juices run clear from the thickest part of the meat.

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