Beer-in-the-Rear Chicken

Name: Beer-in-the-Rear Chicken
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams beer; 1 kgs chicken; 59 milliliters garlic powder; 4 servings Assorted barbecue and hot sauces, your choice; 59 milliliters pepper; 1 sprig rosemary; 237 milliliters salt; 4 servings Seasoned salt

Beer-in-the-Rear Chicken is From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Head to the store and pick up beer, chicken, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.

Ingredients you will need

Seasoned Salt

Seasoning

Whole Chicken

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Ingredients you will need

Rosemary