• 1 6 lb roasting chicken
  • 1 can of beer
  • 1 clove garlic, minced
  • pinch of thyme or herbs of your choice
  • garlic and onion powder, for sprinkling
  • salt
  • pepper
  • butter


    Remove grilling surface and place a drip pan in the center of the barbecue. Add water or beer to the pan and replace the grates. Make sure the pan never runs out of cooking liquid during the cooking process.

    Pre-heat barbecue on high for 15 minutes, then reduce heat to medium.

    Remove any excess fat from the bottom of the chicken. Rub chicken with butter, salt and pepper. Sprinkle with garlic powder and onion powder, if desired.

    Open can of beer and pour about an inch out of the can. Punch four extra holes in the top of the can for ventilation. Put the garlic and herbs into the can (do this over the sink since the beer will foam up).
    Slip the chicken onto the can, keeping the chicken standing upright. Place foil on the tips of the chicken legs and place standing on the grill - the legs will act as a tripod.

    Bake for approximately 2 hours or 18 minutes per pound.
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