The night before (preferably)

1. Rinse the chicken under cold water and pat dry with a paper towel.
2. Using a microplane or fine grater, zest the oranges into a bowl. Finely grate the garlic over the orange zest, then add in the olive oil, and salt. Mix to combine.
3. Rub the orange marinade over the chicken, both inside and out.
4. Allow to marinate overnight in the fridge, or for at least 1 hour.
5. Next open the beer and pour half of the beer into a glass (this is a treat for the lucky chef). Keeping the bird uprightm push the beer can, open side up, into the chicken’s cavity. Your chicken should be able to stand upright “sitting” on the beer can.
6. Prepare your wood-burning braai for indirect cooking over medium heat (180°C to 230°C). Weber has a great tutorial on preparing the coals and BBQ for indirect heat cooking here.

While the fire preheats, make your orange salsa.

1. Pour 1/3 cup of boiling water over the rooibos tea bags and allow to cool while you segment the oranges.
2. Cut the top and bottom of the orange. This way, the orange will sit flat on the cutting board. Following the curve of the orange, cut away the pith and white skin, exposing the orange flesh. To remove the segments, cut between the membranes to segment the orange, saving any juices. Add the segments and juice to a bowl and set them aside.
3. Squeeze out the excess liquid from the tea bags saving the concentrated rooibos and wet bags. Set the bags aside for later.
4. Place the castor sugar into a small saucepan. Add 2 tbsp water and cook on high until the sugar turns to a deep caramel (watch it like a hawk). Once the caramel is a deep brown, quickly add the vinegar, cinnamon stick and rooibos concentrate.
5. Swirl the mixture in the still-warm pan, until the caramel dissolves. Pour the pickling liquid over the oranges, and place the bowl in the fridge. Allow the pickle to sit for at least 30 minutes.
6. Right before adding the chicken, add the soggy but not dripping, tea bags to the coals. The wet tea bags will slowly burn and smoke the chicken with a hint of rooibos.
7. Place the chicken, perched on the can of beer, onto the barbecue and roast over indirect medium heat, with the lid closed, for 1-1 ¼ hours or until the chicken reaches an internal temperature of 75°C. I find a meat thermometer invaluable in the kitchen, but you can also check chicken by cutting into the thigh and seeing if the juices run clear (good) or bloody (not good-keep cooking!).
8. While your chicken cooks prepare your side dishes. We love serving this with crispy roast potatoes 
9. Remove your chicken from the heat and allow to rest for 10 minutes, covered in a tent of tin foil. This step is super important for an extra succulent chicken. Keep the foil tent away from the skin of the chicken, or the skin may lose its crisp.

Carve the chicken into portions, and serve with your rooibos orange salsa.

Happy cooking!