4-5 pound whole chicken tablespoons olive oil tablespoons Cajun seasoning 12-ounce can of beer cloves whole garlic cup salsa
Brush the outside of the chicken with olive oil. Season with the Cajun seasoning.
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.
Carefully fit the chicken over the roaster so that the beer can is snug within the cavity of the chicken.
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.
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.
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.
200 kcal per serving
12 g per serving