1: Season the chicken all over with salt and pepper. Open the can of beer and pour out half of the beer – feel free to drink it! Leave the rest in the can – it will help to keep the chicken moist as it cooks. Sit the chicken upright on the can, so it is partly inside the cavity. If the legs hang down too far, tie them up with kitchen string to stop them burning.

2: Fit the convector plate in your temperature-controlled barbecue and heat to 190°C. Lift the chicken (and can) onto the convector plate so it starts to cook.

3: Meanwhile place all the ingredients for the gochujang butter in a small cast-iron pan on the barbecue and stir until the butter is melted and the sugar dissolved. Remove from the heat and set aside.

4: After 10 minutes’ cooking, brush the chicken with the marinade and put the lid on the barbecue, so that it functions more like an oven. It should take around 1 hour to cook, depending on the heat of your barbecue. Baste the chicken with the butter every 10 minutes or so, putting the lid back on each time. The chicken should be well browned and the skin should be charred in places. To check that it’s cooked through, pierce the thickest part of the thigh with a skewer – the juices should run clear.

5: Remove the chicken from the barbecue and place it in a roasting tin, discarding the beer can. Cover the bird with foil and leave it to rest for 20 minutes.

6: Carve the chicken and garnish with sliced red chillies. Serve with some Japanese mayo and kimchi alongside.