Jerk Marinated Craft Beer Can Chicken

• 3-4 pounds Whole Chicken, rinsed and innards removed, patted dry
• 1/2 cup Olive Oil
• 1 White Onion, chopped
• 2 Scallions, chopped plus more for garnish
• 1 Serrano Chili, chopped (you can leave out the seeds to keep the dish less spicy)
• 2 tablespoons chopped fresh ginger
• 3 Garlic cloves
• 2 teaspoons Fresh chopped Thyme
• 3 tablespoons Red Wine Vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 Lime, zested and juiced
• salt and pepper
• 12 ounces Can of your favorite beer, I like Maui Coconut Porter

1. Place all the marinade ingredients in a food processor (ginger, garlic, vinegar, spices, lime, brown sugar, serrano, onion, salt and pepper, etc.) and process until a smooth paste forms. With the food processor running, slowly stream in your olive oil. Rub this marinade all over your chicken and let marinate for 4-8 hours. (I usually use a large ziplock bag or a baking dish that I cover with plastic wrap and leave in the fridge).
2. Remove from the fridge and gently shake off excess marinade. Season chicken with salt and pepper. Preheat your grill to 375 degrees. When preheating your grill, only turn on the outside burners (leave the ones in the middle off).
3. Place the chicken in the roasting pan onto the part of the grill that is not lit. The chicken will cook with indirect heat. Close the lid and let the chicken cook until the internal temperature is 165 degrees F. A good rule of thumb is to assume 20 min of cooking time per pound of chicken. Serve chicken with coconut-lime rice and grilled pineapple.

chicken, olive oil, white onion, scallions, serrano chili, fresh ginger, garlic, thyme, red wine vinegar, brown sugar, cinnamon, ground cloves, ground allspice, salt, favorite beer

Taken from food52.com/recipes/36511-jerk-marinated-craft-beer-can-chicken (may not work)