Active Time
1 Hour
Total Time
2 Hours 45 Mins
Yield
Serves 6 (serving size: about 4 oz.chicken and 1 tbsp. sauce)
Photo: Jennifer Causey

How to Make It

Step 1

Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill.

Step 2

Combine first 3 ingredients in a small bowl. Starting at the neck cavity, loosen and lift chicken skin from breasts and legs with fingers. Rub oil mixture under loosened skin. Open beer can; pour out 3/4 cup beer, reserving for another use. Place chicken upright onto can, fitting can into cavity. Pull legs forward to form a tripod, so chicken stands upright. Place chicken upright on grill grate over unheated side. Cover and grill 1 hour and 30 minutes or until a thermometer inserted in thigh registers 165°F, rotating chicken once.

Step 3

Combine mustard, honey, vinegar, and tomato paste in a small bowl.

Step 4

Place chicken and can on a cutting board; let stand 15 minutes. Remove and discard skin and can. Cut chicken into pieces; place on a platter. Drizzle with sauce, and sprinkle with parsley.