Categories: Chicken
Ingredients
- 2 tbsp. olive oil
- 1 tsp. black pepper
- 1 tsp. kosher salt
- 5 lb. whole chicken
- 12 oz. can beer
- 1/4 cup yellow mustard
- 2 tbsp. honey
- 2 tbsp. apple cider vinegar
- 1 tbsp. tomato paste
- 1/4 cup fresh parsley leaves
Directions
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Preheat a grill to medium. Push hot coals to one side of a charcoal grill.
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Combine first 3 ingredients in a small bowl. Starting at the neck cavity, loosen and lift chicken skin from breasts and legs with fingers. Rub oil mixture under loosened skin. Open beer can; pour out 3/4 cup beer, reserving for another use. Place chicken upright onto can, fitting can into cavity. Pull legs forward to form a tripod, so chicken stands upright. Place chicken upright on grill grate over unheated side. Cover and grill 1 hour and 30 minutes, rotating chicken once.
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Combine mustard, honey, vinegar, and tomato paste in a small bowl.
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Place chicken and can on a cutting board; let stand 15 minutes. Remove and discard skin and can. Cut chicken into pieces; place on a platter. Drizzle with sauce, and sprinkle with parsley.