Since the chicken under cold water especially in the cavity. Pat dry with paper towels and place into a large, resealable bag.
Mix the Lupi Extra Virgin Olive Oil, juice and rind of 2 limes, 1 1/2 tablespoons of chilli flakes, salt and pepper in a bowl and pour over the chicken. Seal the bag and place int the fridge for at least 4 hours if not overnight. Turn when can.
Preheat the BBQ on a medium to high heat. Empty half of the beer can and add the juice and rind of 1 lime, sugar and 1/2 tablespoon of chilli flakes. Remove the chicken and place on top of the beer can so that the can opening is inside the chicken cavity. Cook on the BBQ for 80 minutes with the lid on and check near the Boone to see if the juices run clear. Let the chicken rest for 10 minutes before carving.
NOTE: You can do this in your oven as well!
