Categories: Chicken

Ingredients

• 2 tbsp. olive oil
• 1 tsp. black pepper
• 1 tsp. kosher salt
• 5 lb. whole chicken
• 12 oz. can beer
• 1/4 cup yellow mustard
• 2 tbsp. honey
• 2 tbsp. apple cider vinegar
• 1 tbsp. tomato paste
• 1/4 cup fresh parsley leaves

Directions

1. Preheat a grill to medium. Push hot coals to one side of a charcoal grill.

2. Combine first 3 ingredients in a small bowl. Starting at the neck cavity, loosen and lift chicken skin from breasts and legs with fingers. Rub oil mixture under loosened skin. Open beer can; pour out 3/4 cup beer, reserving for another use. Place chicken upright onto can, fitting can into cavity. Pull legs forward to form a tripod, so chicken stands upright. Place chicken upright on grill grate over unheated side. Cover and grill 1 hour and 30 minutes, rotating chicken once.

3. Combine mustard, honey, vinegar, and tomato paste in a small bowl.

4. Place chicken and can on a cutting board; let stand 15 minutes. Remove and discard skin and can. Cut chicken into pieces; place on a platter. Drizzle with sauce, and sprinkle with parsley.

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