Hot summer day but still want a wholesome meal? We got you covered! Take a whole chicken rub it down with some sage & black pepper, then crack open one of our new Honey Lemon Blonde Ales and stuff it right up the “you know where” of the chicken! Then let the grill do the work while enjoying a cold Honey Lemon Blonde!
INGREDIENTS:
- 1 4lb whole chicken
- 3 tablespoons extra virgin olive oil
- 1 can Woodstock Inn Brewery Honey Lemon Blonde Ale
- Garlic salt
- Thyme (dried or fresh)
- Dried sage
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- Black pepper
INSTRUCTIONS:
- Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving the other side free of coals. If you are using a gas grill, fire up only half of the burners.
- Season the chicken, rub with oil, honey & lemon juice: Remove neck and giblets from cavity of chicken. Mix the oil, honey and lemon juice in a small bowl, and rub mixture all over the chicken. Then, mix the garlic salt, thyme, sage and pepper in another bowl and rub the spice mixture all over the chicken.
- Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer – reserve the other half. If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
- Grill on indirect heat: Place the chicken, standing upright, in a grill-safe or disposable sheet pan. Pour the reserved half can of beer and pour it in the pan. Place pan on the cool side of the grill.
COVER THE GRILL AND WALK AWAY!!! Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals, if you are using a charcoal grill.
Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reaches 160-165F.
The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4lb chicken will usually take approximately 1 and a 1/2 hours.
If you don’t have a meat thermometer, another way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this) if the juice runs clear, not pink, the chicken is done.
Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can and the beer inside will be hot!! One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side and pull the can out with tongs.
Serve with some roasted potatoes and corn on the cob, and wash it all down with a cold Honey Lemon Blonde Ale!
Cheers!!
