Large whole chicken
Italian seasoning
Garlic salt
2 cans beer (12 ounces each)
1. Prepare grill by lighting charcoal and then adding wood, using a side burner if possible.
2. Remove neck and giblets from chicken cavity and discard.
3. Generously cover chicken on all sides with Italian seasoning and garlic salt.
4. Place chicken on a rack inside a baking pan so chicken is not resting on pan. Add beer to pan. Cover chicken and pan with aluminum foil, so chicken stays moist.
5. Place pan on grill and close lid. If your grill doesn’t have a side burner, use indirect heat. (The charcoal/wood embers should be to the side or surrounding the pan but not directly underneath it.)
6. Roast chicken 2–4 hours, depending on intensity of heat. If grill thermometer reads close to 400 degrees, chicken will be fully cooked in 2 hours. If thermometer reads 200–250 degrees, chicken will require 3½ to 4 hours. Roast uncovered for final half hour or hour for crispier skin. Add charcoal/wood as necessary to maintain grilling temperature.
Serves 8.
