• 1 4-lb. chicken
• 4 sprigs cilantro
• 1 lime, cut into quarters
• 1 can of beer (if you would drink it, use it)
• Lime and fish sauce marinade (see recipe below*)
• Black pepper
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, then pat dry with paper towels. Let chicken air-dry. Place cilantro and one lime quarter in the cavity of the bird.
Open beer can and take several gulps (make them big gulps so the can is half full). Place can on a sturdy surface. Rub chicken with marinade, then season with salt and black pepper. Grab a chicken leg in each hand and plunk the bird cavity over the beer can. Transfer the bird-on-a-can to the grill and place in the center of the grate, balancing the chicken on the can and its two legs, like a tripod. As the chicken cooks, brush with marinade so it bakes in and the sugars and lime juice caramelize.
Cook chicken over medium-high indirect heat (i.e., no coals or burners directly under the bird), with the grill cover on, for approximately one hour 15 minutes or until the internal temperature registers 165 degrees Fahrenheit in the breast area and 180 degrees in the thigh, or until the juice runs clear when the thigh is stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*LIME AND RED BOAT FISH SAUCE MARINADE
Also works with pork and beef
• ¼ cup lime juice
• 2 tbsp. Red Boat fish sauce
• 3 tbsp. black pepper, coarsely ground
• 1 tsp. chili flakes
• 1 tsp. sugar
In a small saucepan, mix all ingredients well and bring to a boil. Boil for three minutes, then let cool.
HOW ABOUT A DELICIOUS RECIPE FROM MARCUS SAMUELSSON