1 whole chicken, cleaned, washed and dry
4 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp granulated garlic
2 tbsp granulated onion
1 can of beer
Take your chicken and rub it down with the olive oil on the outside and inside. Season it with your dry ingredients, both inside and out. Open your can of beer removing half the liquid (however you see fit) and slide the bird down over the can so as to make a three-point stand with the legs and the can.
Place the chicken on the grill with a medium-high temperature but not over a direct heat source, coals or burners. Cover the grill and check on the bird every 15 minutes or so, making sure your coals don't burn out and to keep an eye on the chicken. Depending on the size of the chicken, this should take an hour to an hour and 15 minutes. Just be sure it's done; you can poke the thigh with a knife to see if the juices run clear. Once done remove from heat and let rest for 10 minutes before cutting into pieces.
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