Prep time: 30 minutes
Cook time: 1.5 hours
- 1 (2kg) whole Chicken
- Kosher Salt and fresh cracked Black Pepper, to taste
- 4 tablespoons melted un-salted Butter
- 3 cloves Garlic, minced
- 1 tablespoon Rosemary, minced, plus one stalk for the beer
- The juice and zest of 1 Orange (reserve one of the remaining orange halves to plug the hole of the neck of the bird)
- 1 can of Beer
- Combine garlic, rosemary, orange zest, and orange juice. Mix well.
BEER CAN CHICKEN
- Remove neck and giblets from chicken and discard.
- Rinse chicken inside and out, and pat dry with paper towels.
- Rub chicken lightly with salt, pepper, to taste; set aside.
- Using a brush, paint on the rosemary, orange butter sauce generously all over the bird.
- Reserve what is left for basting while the bird is cooking.
- If the wings do not want to stay in place, you may want to tie them up so that they will not cook too fast.
- Place the beer can on a solid surface, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its' 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat. Cover and cook, basting every 20 to 30 minutes, until the thigh juice runs clear when stabbed with a fork, approximately 1 hour 30 minutes.
- Remove from grill and let it rest for 10 minutes before carving.
To increase the flavour of the beer, add it as an ingredient in a marinade.
Allow it to stand for 15 - 20 minutes before carving.
Serve together with homemade sweet potato chips to make it even better.