2) Combine the minced garlic, coriander, pepper, salt, fenugreek and coriander seeds. Rub this mixture generously over the chicken.
3) Pour the wine into the empty can, removing the tab on the can and making 2 additional holes in the top of the can. Carefully place the chicken cavity on the can and transfer the whole thing to the grill, setting up the chicken as if on a tripod on the grill.
4) Allow the chicken to cook for 1 1/2 to 2 hours, or until the juices run clear when pierced at the thickest part of the chicken thigh. When done, carefully remove the chicken from the can and serve.