Barbecued Beer Chicken
Direct/Medium
For the marinade:
1⁄2 cup finely chopped green onions, white and light green parts 1⁄3 cup Dijon mustard
1⁄3 cup soy sauce
1⁄4 cup fresh lemon juice
11⁄2 tablespoons minced garlic
1teaspoon crushed red pepper flakes
1teaspoon kosher salt
11⁄2 cup beer, divided
1whole chicken, 31⁄2 to 4 pounds
To make the marinade: In a small bowl whisk together the marinade ingredients along with 1 cup of the beer.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard any excess fat from the body cavity of the chicken. Rinse the chicken under cold water. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 3 hours, or as long as 8 hours, turning the bag occasionally.
Pour the remaining 1⁄2 cup of beer into the Base Cup at the center of the Base. Place the Infuser over the Base Cup. Remove the chicken from the marinade, discard the marinade, and pat the chicken dry with kitchen towels. Hold the chicken with the opening of the body cavity at the bottom and lower the chicken onto the Infuser. Place the Infusion Cap inside the neck cavity. Tuck the wing tips behind the chicken’s neck.
Grill the chicken on the roaster over Direct Medium heat until the juices run clear and the internal temperature in the thickest part of the thigh reaches 82 °C, 45 to 50 minutes, basting every 30 minutes or so with the juices collected in the base. Transfer the chicken and roaster to a work surface. Allow to rest for 5 to 10 minutes. Using oven mitts, pot holders, or tongs, remove the Infusion Cap and carefully lift the chicken off the Infuser. Cut the chicken into pieces and serve warm.
Makes 2 to 4 servings.
