Preheat your grill or oven to 400 F. Take the chicken out of the refrigerator while you prepare the rub. Using a mortar and pestle, bash up the fennel and cumin seeds and mix with paprika, brown sugar, chili powder, salt and pepper. If you don't have mortar and pestle, you can always use food processor. Stir in about 3 Tbsp of olive oil until you get a nice paste. Drizzle this rub all over the chicken, inside and out, using your hands to make sure you get into all the nooks and crannies
Crack the beer open. have a couple of good gulps so your can/bottle is just about half-full, then lower your chicken's cavity onto the top of the can/bottle so it looks as though the chicken is sitting on the can. A bit undignified, I know, but trust me - it's going to be delicious.
If you are using the grill, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. The same principle applies to roasting
Carefully sit the chicken on the bars of your grill or in a roasting pan on the very bottom of your oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes or until it's golden and delicious and the meat pulls away from the bone and the juices run clear (no longer bloody. If this isn't the case, just cook for a bit longer because every grills and ovens are slightly different. It took me about 1 hour 45 minutes on my oven
Once you know the chicken is done, very carefully remove it from the grill or the oven. You may want to wait for few minutes to let it cool down a little bit and then slowly and carefully, lift the chicken up to remove it from the can or bottle. Loosely cover the chicken with aluminum foil and a dish towel while you get some grilled vegetables, salad or warm breads together. It's going to taste so good that you really won't need much else