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Barbecued Beer Chicken
Direct/Medium
For the marinade:
1
⁄
2
cup nely chopped green onions, white and light green parts
1
⁄
3
cup Dijon mustard
1
⁄
3
cup soy sauce
1
⁄
4
cup fresh lemon juice
1
1
⁄
2
tablespoons minced garlic
1 teaspoon crushed red pepper akes
1 teaspoon kosher salt
1
1
⁄
2
cup beer, divided
1 whole chicken, 3
1
⁄
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.