Sunday Chicken on the Grill

It was really cooked on Saturday, but I never heard of a Saturday chicken, so I took poetic license with the title. Plus, I really couldn’t wait until Sunday to show off the chicken roaster accessory we bought for the grill. It comes with a removable cup for roasting a chicken with beer or whatever liquid you think might add flavor—this guy hates everything about beer can chicken and thinks it’s all a bunch of hooey. I think his ideas are worth a read.

The roaster is one of many accessories that fit into the center space on the cooking grid. You just remove the center grid and set in your accessory. The chicken roaster was on sale at the store where we were looking for something else, so it’s the first we have picked up. You can use it without the beer cup as just a vegetable roaster, or you could set any other kind of meat to roast in it.

In addition to adding beer and sliced garlic to the cup, I soaked the chicken for about 4 hours in a beer brine—just one bottle of beer and a generous teaspoon of salt. It plumped up nicely and was a terrifically moist chicken throughout. The breasts were as juicy as the thighs and none of it was dried out. We devoured all but the drumsticks, which will make a nice lunch for someone today.

Lemon Cheesecake

The next time, I will keep the vegetables away from the sides closest to the coals, as a few were caramelized perhaps a little too much—still edible, but maybe too charred for some people. We devoured the veggies too. Then we finished off the meal with this creamy, creamy lemon no-bake cheesecake, making it a meal definitely fit for a Sunday.

Sunday Chicken on the Grill

  • Servings: 1 4-6 lb chicken
  • Difficulty: easy
  • Print

Set up the grill for indirect heat at about 375°, with a drip pan in the center.

1 whole roasting chicken, about 4-6 lbs

2 bottles of beer

2 teaspoons salt

2 cloves garlic, sliced

olive oil

herb mixture—basil, chives, dill, garlic powder, for example

vegetables for roasting, whole or cut in large pieces

  1. Soak the chicken in a brine of one bottle of beer and the teaspoon of salt for at least 4 hours or overnight, turning several times, especially to brine the breasts.
  2. Add about 3/4 cup of beer and the sliced garlic to the beer cup. If using a beer can, it is preferable to use an opener that takes off the whole top of the can, to which you can add garlic, or you can make a lot of holes in the can.
  3. When the grill is up to temperature, place the chicken over the beer cup in the roaster, or over a beer can half full. I put the roaster in the grid before setting the chicken on the cup, so I didn’t have to do acrobatics carrying the whole thing to the grill.
  4. Rub the mixture of olive oil and herbs all over the chicken. don’t try to put the rub on before setting on the cup, because of all the maneuvering getting it on and standing up on it’s little legs. One advantage of this roaster over a can of beer is that it is locked into the roaster and won’t tip over, even if your chicken is lopsided. If roasting vegetables, place them around the chicken in the roaster.
  5. Roast with the lid closed for about 1 1/2 hours with the top and bottom vents open. I didn’t peek. After 1 1/2 hours, check for doneness with a thermometer. I registered from about 170° to 180° in various places on the bird. All the juices were clear.


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