An open can of beer is inserted halfway into the cavity of the chicken, which is held upright by the can and braaied over coals. Lemon and garlic give the meat extra flavour.
It’s preferable to cook the chicken in a kettle braai with a lid but covering the chicken with aluminium foil and braaing over coals also works well. Alternatively put the meat in an outside oven (bakoond).
Serves 4
Preparation time: 5 min
Braai time: 1½ hours
Heat: medium
LEMON AND GARLIC OIL
500 ml (2 c) canola oil
4-6 cloves garlic
1 lemon, sliced
GARLIC PASTE
1 head garlic, cloves cleaned
and crushed
5 sprigs parsley (10 ml)
10 ml (2 t) coarse salt
10 ml (2 t) olive oil
CHICKEN
1 whole chicken
salt and pepper
1 can (340 ml) beer
LEMON AND GARLIC OIL
Mix the ingredients and leave to stand for at least a day for the flavours to develop.
GARLIC PASTE
Mix the ingredients and rub the mixture into the chicken. Leave to stand for about 1 hour.
CHICKEN
Put an opened can of beer halfway into the chicken cavity and place upright on a grill high above medium-heat coals. Baste occasionally with the lemon and garlic oil while roasting. If you’re braaiing on an open fire, after about 30 minutes cover the chicken with a double layer of aluminium foil. Serve with lemon pickle.