1.8-2kg whole chicken
1 Lemon, juiced
3 Garlic Cloves, crushed
3 tbsp Olive Oil
2 tsp Chilli Flakes
2 tsp Smoked Paprika, plus extra for the skin of chicken
1 Can of Beer
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 also in 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 chickens cavity.
Preheat your barbecue for indirect cooking. Please refer to your included handbook for specific instructions.
Once the barbecue is preheated, turn to the roast setting (please refer to your included handbook for further instructions). Place the chicken in the centre of the barbecue and cook for 1-1 ¼ hours or until the chicken reaches an internal temperature of 74C.