This whole chicken is grilled on a beer can, but we only use the beer for a while-cooking refreshment. Instead we opt for a bright, lemony marinade. Take the hour (or more) to allow it to marinate so that your meat is super moist.
- 1 lemon, juiced
- ½ cup white wine vinegar
- 1 Tbsp. black pepper
- 1 Tbsp. salt
- ¼ cup fresh basil
- ¼ cup fresh thyme
- 1 tsp. honey
- 1 clove of garlic
- 1 tsp. mustard powder
- 1 Tbsp. olive oil
- 1 whole chicken, approx. 4 lb.
- 1 beer can, empty
- In a bowl, mix all of the marinade ingredients together.
- Place chicken in a bowl or dish breast side up. Using your fingers, make space in between the breast meat and skin so you can pour the marinade into the skin. Pour marinade into the breasts, moving it down into the other parts of meat. Then pour on top of bird and lightly massage. Cover and place in refrigerator for 1 hour.
- Turn on grill to medium high heat. Once the grill is heated, turn off an area of it where you will put the chicken (you don’t want to cook it on direct heat).
- Pour beer into a glass for your enjoyment while bird cooks. Take the can and insert it into the bottom of the bird. Place the bird onto the grill where there is no direct flame, propping it up like its standing on hind legs. Close grill and cook for 1 hour or until its 165F internal temperature. Do not constantly open the grill or else the temperature will change and the chicken will take longer to cook. Patience, guys. Patience.
- Take the chicken off the grill, allow it to rest, covered in aluminum foil, for 10 minutes. Carve and serve.