Categories: Grilling

Ingredients

• 4-5 lb. roasting chicken
• 1 tbsp. olive oil
• Kosher salt and black pepper, to taste
• 12 oz. can beer

Directions

1. Preheat a charcoal grill.

2. Remove the neck and giblets and rinse the chicken inside and out; pat dry with paper towels. Coat the chicken lightly with the oil and season with salt and pepper.

3. Open the beef can and drink (or discard) a third of the beer. Place the can on a counter and pick up the chicken with both hands. Slide it over the beer can so that is appears to be “sitting” on the beer can like a throne. Place the chicken on the cooking grate, away from the heat source, making sure the drumsticks are in front of the chicken—like a tripod.

4. Cook the chicken, with the lid down, until cooked through, about 1 1/4 hours. Make sure to add more charcoal to maintain heat level. Remove from the grill and let rest for 10 minutes before carving. Leftovers will keep, tightly covered, in the fridge for up to 2 days.

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