Ingredients
1 (3-4pound chicken
1 (12 ounce) can of beer
Olive Oil
Wine Vinegar
Monterey Steak Seasoning
1 sprig rosemary
1 teaspoon of minced garlic
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Instructions
Preheat a charcoal grill over high heat. About 12 pieces of charcoal on each side of the drip pan. When the coals are hot and glowing, they are ready for the chicken. Wash and drain chicken. Coat the chicken on the outside with oil, vinegar, and seasoning salt. Open the can of beer and pour out/drink an inch or two then add the minced garlic and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 1 hour, adding more coals to each side of the drip pan around the 30-45 minute mark. The chicken is done when the juice runs clear.
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