- 4
Ingredients
- 2 Tbsp canola oil
- 1 Tbsp minced fresh tarragon, or 1 tsp dried tarragon
- 1 Tbsp minced fresh basil, or 1 tsp dried basil
- 2 tsp minced fresh parsley
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced, divided
- 1 broiler/fryer chicken (3 to 4 lbs)
- 1 fresh rosemary sprig
- 1 can (12 oz) beer
Preparation
Step 1
In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over the outside and inside of chicken. Tuck the wings under chicken.
Completely cover all sides of an 8- or 9-inch round baking pan with foil. Place a beer-can chicken rack in pan.
Remove 1/3 c beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180º.
Remove pan from grill; tent chicken with foil. Let stand 15 minutes before serving.
From Taste of Home Magazine, June/July 2013.