smoked paprika, plus extra for the skin of chicken
garlic cloves, crushed
Place the marinade ingredients in a large bowl. Mix until well combined.
Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
Remove the chicken from the fridge and dry the skin with paper towel. Sprinkle some extra paprika on the skin of the chicken and massage in.
Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.
Carefully place the chicken onto the barbecue and roast over medium heat for 1-1 ¼ hours.
Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).