- 1 [2.27-kg / 5 to 6-pound] chicken
- 2 tablespoons [30 mL] vegetable oil
- 2 teaspoons [10 mL] salt
- 1 teaspoon [5 mL] black pepper
- 3 tablespoons [45 mL] any mixed spices of your choice
- 1 large [16-ounce / 500-mL] can beer
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- Prepare BBQ for indirect grilling.
- For a charcoal operated BBQ, arrange charcoals all around the outside of the inside of the BBQ, except directly underneath the food that will be grilled.
- For a gas operated BBQ, light outside burners but not center burner.
- When BBQ cover will be closed, which should always be the case for indirect grilling, heat inside the BBQ will circulate as into a convection oven, which means that the food does have to be turned while cooking.
- Preheat BBQ to high intensity.
- Empty inside of chicken of its neck and giblets; throw them away.
- Rinse chicken inside out; dry patting chicken inside out using paper toweling.
- Lightly coat chicken skin with begetable oil; rub chicken inside and out with salt, black pepper and mixed spices, already mixed together.
- Reserve chicken.
- Open-up the can of beer ... and drink quite a few sips [have large sips as can should only be half full].
- Arrange can onto a hard surface.
- Holding chicken by its two legs, hold chicken, upside-down, over the can; push down the inside of the chicken over the can.
- Transfer chicken-on-the-can onto the middle of preheated BBQ rack balancing chicken on its two legs using the can as a tripod.
- Barbecue chicken over high indirect heat, cover closed, for approximately 75 minutes, until inside temperature of thickest part of breast reaches 165°F [74°C] and de 180°C [82°C] in thighs, or until juices run clear when pierced with a pointed kniffe.
- Remove chicken from BBQ; leave chicken to rest for 10 minutes, before carving.
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