Wash the grilled chicken inside and out in cold water and pat dry carefully with kitchen paper. Depending on your requirements, rub a lot or a little dry spice mixture (rub) inside and out (I like to take plenty), while also carefully rubbing the mixture under the skin. By then you can prepare the chicken quite well - it doesn`t hurt if the spice mixture can soak in a little. The spice mixture is really the highlight and the unique taste is worth the effort of preparation.
Tear open the beer can and take a sip.
If desired, add a peeled clove of garlic, a few dashes of Tabasco sauce or other spices to the beer can. If necessary, punch a few additional holes in the lid of the can.
Put the chicken over the can.
If you didn`t get a 0.33 liter can, you need a special chicken holder for the grill, which you can then fill with beer and the spices. With a larger can, the whole thing quickly becomes too wobbly and on top of that too high - the lid could no longer close properly.
Seal the upper opening of the chicken with the peeled onion and stick it tight with a wooden kebab skewer. You should put the skewer in some water beforehand, then it won`t burn (so quickly).
Grill the chicken on the beer can indirectly at 150 - 180 ° C with the lid closed for 1.5 - 2 hours. The gradually evaporating beer makes the meat extraordinarily tender, juicy and aromatic.
Alternatively, you can make this dish in the oven (180 ° C, fan oven). But that`s only half as much fun and isn`t quite as tasty either.
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