Beer and Chicken

Pat the chicken (1.5–1.8 kg) dry inside and out. Gently loosen the skin over the breast. Rub 2 tbsp of oil all over the outside, inside, and—if possible—under the skin. Then sprinkle 2–3 tbsp of "Chicken Wonder" seasoning blend evenly everywhere.

Open a 0.33-liter can of beer (alternatively, use apple juice, malt beer, or cola) and pour out about half. Optionally, add 1 crushed garlic clove and 1 sprig of rosemary.

Place the can on a heatproof drip tray. Sit the chicken upright over the opened can ("seated"), positioning the legs to support it. Tuck the wing tips under the back if needed.

Preheat the grill to indirect heat at 180–200 °C. Place the drip pan with the chicken in the indirect heat zone and close the lid.

Grill for 60–90 minutes (depending on size) until the thickest part of the leg reaches an internal temperature of at least 75°C. Avoid opening the grill too often during cooking.

For extra crispy skin, briefly increase the temperature at the end or let the chicken crisp up over direct heat for 2–3 minutes.

Carefully lift the chicken off the can (caution: very hot!), let it rest for 5–10 minutes, then carve. Add a little extra seasoning if needed.

Serve with sides like grilled vegetables, potatoes, or fresh salad.

Bake at 190°C (top and bottom heat) on the middle rack for about 70–90 minutes (use a drip tray) until the internal temperature reaches 75°C.

Prefer using an aluminum tin or a stainless steel chicken holder. Glass bottles can shatter on the grill and are not recommended.