Just about the only thing that makes a delicious BBQ chicken better is the addition of beer and a slow, smoky cook over hot coals. Although you can cook this over a gas grill, we REALLY advocate for the use of natural charcoal here to bring out the full flavor.
What You’ll Need
1 12 oz can beer
1 3-4 lb pasture-raised chicken
Spice rub (see below)
1-2 tbsp of olive oil
Spice Rub:
1 tbsp sweet paprika
8 cloves garlic
½ tsp kosher (or sea) salt
¼ tsp freshly ground pepper
7 stems fresh parsley
6 stems fresh oregano
What To Do
Heat your grill to medium or medium-low heat, preferably with coals that are glowing. (A gas grill can work here too!) Use a fair amount of charcoal to ensure you have enough heat to cook the bird through.
Peel and finely chop the garlic. Pick the parsley and oregano leaves off the stems; discard the stems and finely chop the leaves. In a small bowl, combine the chopped garlic, parsley, oregano, paprika, salt and pepper; mix until thoroughly combined.
Using a can opener, carefully remove the top of the half-full beer can. (This will allow more vapors to infuse into the chicken.)
Pat the chicken dry and lightly coat with olive oil. Coat the outside of the chicken with the rub, using any remaining spice rub inside the cavity.
Insert the can into the cavity of the chicken. Place onto the grill, being careful to keep the chicken upright and not spill the beer. Cover. Cook until golden brown with an internal temperature of 165°F, about 35-45 minutes. Be careful when removing from grill. Set aside to rest for 15 minutes, loosely covered with aluminum foil, before carving.
Post done in partnership with Cook’s Venture.