4-5 pound whole chicken tablespoons olive oil tablespoons Cajun seasoning 12-ounce can of beer cloves whole garlic cup salsa
INGREDIENTS
1
Brush the outside of the chicken with olive oil. Season with the Cajun seasoning.
2
Empty out (or drink!) half of the can of beer. Place the can in an upright chicken roaster. Drop the garlic cloves into the beer can.
3
Carefully fit the chicken over the roaster so that the beer can is snug within the cavity of the chicken.
4
Preheat the oven to 350 degrees. Adjust the oven rack to the lower third of the oven. Place the chicken in a dip pan, standing up, and slide it into the oven Bake for 18 minutes per pound, until an instant read thermometer reaches 165 – 170 degrees.
5
Prepare grill for indirect heat, leaving a “cool” side. If using a gas grill, turn on all burners until grill reaches 350 degrees, then turn off the burners on one side. Place chicken on the “cool” side of the grill. Roast for 1-1/2 – 2 hours, until an instant read thermometer measures an internal temperature of 165 -170 degrees.
6
Remove chicken from the grill. Allow to rest 15 minutes before serving. Pour the beer left in the can into a saucepan. Mix with the salsa and simmer until heated through. Serve on the side as a dipping sauce.
Yield
4 people
calories
200 kcal per serving
Time
2 hours
FAT
12 g per serving