Beer Can Chicken

1. 1

   Preheat the grill to medium-high.

2. 2

   Rinse the chicken inside-out and pat dry.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Blend the marinade with the parsley, green onion, basil and 1 teaspoons of the lemon zest.

5. 5

   Rub the marinade mixture all over the chicken.

6. 6

   Stir 1/4 cup of the beer with the sauce and remaining lemon zest, reserving the remaining beer in the can.

7. 7

   Set the opened beer can on two stacked foil pie pans (doubled for strength).

8. 8

   Stand the chicken over the beer can, on the pie pans and set on the grill.

9. 9

   Close the grill and cook, basting often with sauce mixture and turning the foil pan occasionally, for 55-65 minutes or until juices run clear.

10. 10

    Use two pairs of chef's tongs to carefully lift the chicken off the beer can and transfer to a cutting board.

11. 11

    Discard the can and foil plates.

12. 12

    Rest chicken for 5 minutes before carving.

* Per serving · 4 servings · Values may vary.