Work your magic with a grill, jar of mayo and can of beer!
Finely grated zest of 1 lemon
1 teaspoon paprika
¾ teaspoon celery seeds
½ teaspoon salt
½ teaspoon freshly ground pepper
Pinch cayenne pepper
1 4-pound chicken, rinsed and patted dry
1 12-ounce can beer
1 In a large bowl, stir together the mayonnaise, lemon zest, paprika, celery seeds, salt, black pepper and cayenne pepper. Slather the chicken inside and out with the mayonnaise mixture, place it in the bowl and let stand in the refrigerator.
2 Prepare grill for cooking. preheat to medium and place a drip pan in the centre of the grill.
3 When the grill is ready, open the beer can and drink a few sips (or discard a small amount). Put the almost full can in the chicken's rear cavity, keeping the can upright so you don't spill the beer. Stand the chicken upright on the grill grate over the drip pan. Cover the grill and cook for 1½ - 2 hours or until the chicken is very tender and nearly falling off the bone. When done the internal temperature of the chicken should register 180°F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.
4 Transfer the chicken to a cutting board or serving platter, taking care not to spill the hot beer. Let stand 5 minutes; remove and discard the beer can and carve the chicken.
4 - 6 Servings
