1 Place the chicken in a large resealable plastic bag. Add half the lime juice, three of the chopped garlic cloves, the cumin, the chilli powder, and the salt and pepper. Seal, shake and refrigerate for at least one hour and no more than four.
2 In a food processor, combine the remaining garlic and lime juice with the mayo, yoghurt, jalapeño and coriander. Pulse to form a smooth green sauce.
3 Preheat the grill to medium-low. Open the beer and take a few gulps. With the drumsticks pointing down, carefully slide the chicken cavity over the beer can until it fits snugly. The chicken and beer should be able to stand on their own. (As the chicken cooks, the beer will steam, adding lots of moisture.)4 Place the chicken on the barbecue. Being careful that the bird doesn’t topple over, carefully close the lid. Cook until the juices from the chicken legs run clear (or until a thermometer inserted into the deepest part of the thigh reads 74°C; 35-45 minutes). Remove the beer can from the cavity and let the chicken rest for 10 minutes before carving. Serve chicken with a dollop of green sauce.
2100kJ per serve
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