Spice Beer Chicken

By Dianne_H

Ingredients

• 3 1/4 lbs (1.7 kg) whole chicken
• 2 tsp olive oil
• 1 tsp dry mustard
• 1 tsp garlick powder
• 1 tsp paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 12 oz can beer
• 2 rosemary sprigs
• 2 garlic cloves, minced

Preparation

Step 1

Preheat the barbecue to medium-high. Rinse the chicken inside and out with cold water and pat dry with paper towel. Brush the chicken all over with the oil.

Combine the mustard, garlic powder, paprika, salt and pepper in a small bowl. Rub the spice mixture all over the chicken and inside the cavity.

Open the beer can, pour out half of the beer and reserve for another use. Place the rosemary sprigs and the garlic inside the beer can. Place the chicken cavity over the top of the beer can so about half of the can sits inside the chicken.

Turn one burner off on the barbecue. Place the chicken on the unlit side using the legs and can as a tripod; close the lid. Cook the chicken, using indirect heat for about 1 1/2 hours or until cooked and the juices run clear when the chicken is pierced around the thigh bone (or when a meat thermometer reads 180 degrees when inserted into the thickes part of the thigh. Carefully remove the chicken from the barbecue using oven mitts or rubber gloves. Cover with foil to keep warm and let stand for 10 minutes.