Ingredients:
- 1 Can and some kind of small pan (pie tin, 9x9, whatever, it's gonna get ruined though)
- ~24 oz of Beer (2 bottles) (I prefer Oberon, but any Hoppy beer will work)
- 1 Young Chicken (roasters don't really work the greatest)
- 1/3 Cup Dijon Mustard
- 1/3 Cup Soy Sauce
- 1/3 Cup Lemon Juice
- 1/3 Cup Extra Virgin Olive Oil
- 5 Cloves Garlic (pressed)
- 1 tbsp Brown Sugar
- 1 tsp Cayenne Pepper
- 1 tsp Salt
- 1 tsp Pepper
- Some kind of Seasoning Salt (Lawry's, something...whatever)
Directions:
- For the marinade, mix to 1 bottle of beer, and all ingredients EXCEPT the Seasoning Salt
- Stir slowly, you don't want to fiz up the beer too much
- Put chicken in gallon bag (remove gizzards) and pour marinade over chicken
- Allow to sit for 2/3 hours...don't let marinade too long or the lemon juice will ruin the chicken
- Remove chicken from marinade and season with your Seasoning Salt (just spread on breasts, thighs and wings liberally
- Start up grill on a high temp, if you have a three burner, turn down your middle burner a bit
- Put an empty can in the the chicken's butt, and set it on your tin with the bird balanced sod it doesn't fall over
- Put the bird on the grill on the center burn, wings to either side
- Pour half the remaining beer bottle in the bird (so it falls into the can) and put the other half in the tin
- Allow to cook for 15 to 20 minutes so the wings/thigh skin crisps up
- Cover the chicken loosely with tin foil so it doesn't burn (like wrapping it with a towel)
- Cook until you hit about 170° F
- Pull the chicken off the grill, allow to rest for at least 5 minutes, then cut and serve