Vertical Grilled Whole Chicken - Beer Infused
The juiciest roasted chicken ever!
Servings: 6 people
Calories: 501kcal
Cost: $10
Equipment
- Charcoal grill
Ingredients
- 1 chicken
Dry rub
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp black pepper grounded
- 1 tbsp coriander seeds grounded
- 1 tbsp paprika
- 2 tsp cayenne pepper
- 1 tsp celery salt
Beer Infuser
- 1 cup beer
- 1 sprig rosemary
- 2 cloves garlic
Honey Glaze
- 1 tbsp melted butter
- 1 tbsp honey
Optional side to grill with
- potatoes wrap with foil
Instructions
- Pat dry the chicken and apply the "dry rub" seasoning mix. Marinate it for at least 2 hours, preferably overnight. For the best results, place a rack beneath the chicken to allow it to dry-brine for extra flavor.
- Soak 1 cup of wood chips in water for 1 hour. During this time, you can also take the chicken out of the fridge and let it rest at room temperature.
- In a stainless-steel can, add 1 cup of beer along with 1 sprig of rosemary and 2 cloves of garlic. Assemble the roast rack and place the chicken on top.
- Preheat the grill with lit charcoal. Divide the charcoal into two sides and place a disposable foil pan in the middle. Put a rack over the foil pan and place the chicken on it. Close the lid and roast for 30 minutes, maintaining the grill temperature between 300-350°F.
- As a side option, wrap potatoes in foil and place them on the grill. By the time the chicken is done, the potatoes will be ready and soft inside. Season with salt and pepper.
- Apply the honey glaze mixture to the chicken and turn it over. Roast for another 30 minutes until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before carving and enjoy!
Nutrition
Calories: 501kcal