The whole chicken looks kind pretty humorous perched upon its beer can throne, but the final product is a delicious, moist bird that's always a hit at cookouts.
Start with your beer at room temperature. The right brand seems to be a hot debate among my friends. Some insist on light beer .
1 whole frying chicken
1 can, 12 oz. beer
Marinade
1/2 C fresh lemon or lime juice
1/2 C fresh orange juice
1/3 C olive oil
1 tablespoon minced garlic
1/4 C minced cilantro
1/2 teaspoon cayenne pepper
1/2 - 1 minced, seeded jalapeño pepper (more or less depending on how much heat you like)
1/2 teaspoon salt
1 teaspoon black pepper
Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.
Preheat grill to medium-hot temperature. Place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards). The beer will bubble and boil during cooking, basting the bird from the inside. Brush bird with reserved marinade every 20 minutes or so. Bird should be cooked in about an hour, or however long it takes the breast meat to register 180° F on a meat thermometer.
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