Provence-Style Beer Chicken

1. 1

   Wash and dry chicken and set aside. Using a mortar and pestle (or back of spoon and a bowl), mash paste ingredients.

2. 2

   Gently separate skin from the meat. Using your fingers, rub the herb paste all over the chicken (under the skin). Rub a small amount of additional olive oil (1 tbls.) and fleur de sel (1/2 to 1 tsp.) on the skin.

3. 3

   Preheat gas grill using the end burners only to 350. Then insert opened can in the cavity of the chicken and place in the middle of the grill and close the lid. Cook for approximately 45 mins. to 1 hr.

* Per serving · 4 servings · Values may vary.

No additional tips available.