- Preparation
- Pat the chicken dry inside and out.
- Carefully loosen the skin over the breast a little (using your fingers or the handle of a spoon).
- Rub the chicken all over, inside and out, with the oil. Then generously coat it with the rub – get some under the skin too, if possible.
- Prepare the Bottle
- Pour out about half of the liquid from the beer bottle (drink it or save it for later).
- Optional: Lightly crush 1 garlic clove and add it to the bottle along with a sprig of rosemary.
- Place the bottle on a heatproof surface. Sit the chicken upright on the open bottle so it stands securely – the legs act as extra supports.
- Grilling
- Preheat the grill for indirect heat (about 180–200 °C).
- Place a drip pan under the chicken.
- Set the chicken and bottle on the grill grate in the indirect zone. Close the lid.
- Grill for about 60–90 minutes, depending on the size of the chicken.
- Check the internal temperature: at least 75 °C at the thickest part of the thigh.
- Rest & Serve
- Carefully remove the chicken from the bottle (caution: hot and unstable!).
- Let it rest for 5–10 minutes, then carve.
- Serve with grilled veggies, potatoes, or a fresh salad.
Tip:
You can massage the rub into the chicken 2–3 hours before grilling and let it marinate, covered, in the fridge – this will intensify the flavor.
