This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to... This bird is simply deeee-licious! The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice, crisp skin.
Category: Main Dish
Cuisine: American
1 whole Chicken 4-5 lb
1 16-oz tall can Beer
4 cloves Garlic diced
Favorite beer (for the marinating chef!)
4 cloves Garlic
Basil and/or Rosemary (fresh)
1 pinch Cayenne use more rather than less
1 Lemon sliced (optional)
If your grill doesn't have a cover, use a large stock pot to cover the bird. Waiting for the skin on the wings to turn clear is a good guideline if you don't have a thermometer. (Not to nag, but why don't you get one? Most grocery stores sell them for a small price.) Another test you can try is piercing the meat of the breast and thigh: The juices should be clear. [I posted this recipe.]
JacksonHoleCook
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