Why We Love It
Nothing says summer like a chicken roasted on the barbeque! This summer staple can easily be made gluten-free with the right beer.
- One can of Glutenberg Blonde Ale
- 1 tbsp. paprika
- 2 tsp. sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- 1 whole chicken (4 to 4 ½ lb.)
- Several tablespoons of your favourite gluten-free barbeque sauce
- Pre-heat one side of barbeque to about 500°F. If using a charcoal grill, insert heat deflector before heating grill.
- In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
- Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
- Pour 1/2 cup of beer from can into a glass. Hold chicken upright, with opening of body cavity down; insert beer can into cavity.
- Place chicken on the side of the barbeque that is NOT on. Cook for about 30 minutes. Feel free to enjoy reserved beer while you are barbequing!
- Turn other side of barbeque on to about 250°F and turn down the active burner to the same temperature. If using a charcoal grill, leave heat deflector on the grill and turn down the temperature.
- Move chicken to center of grill and cook for another 1 hour 15 minutes to 1 hour 30 minutes. If desired, brush chicken with your favourite barbeque sauce during the last 15-20 minutes of cooking. Check with thermometer to confirm chicken is cooked to 180°F.
- Once the chicken is fully cooked, carefully remove chicken from the barbeque. Remove can from chicken and let rest for 15 minutes before carving.
- For a complete meal, grill some potatoes on the barbeque and serve with a garden salad.
- You can get contraptions to help hold the chicken on the beer can at most hardware stores.