Beer Can Chicken

• 1 whole chicken (3.5 lb.)
• 14 teaspoon salt
• 14 teaspoon pepper
• 13 cup diana marinade, Steak Spice flavor
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green onions
• 2 tablespoons basil, chopped
• 2 teaspoons finely grated lemon zest
• 1 (375 ml) canlager-style beer
• 12 cup Diana sauce for chicken and ribs

1. Preheat the grill to medium-high.
2. Rinse the chicken inside-out and pat dry.
3. Sprinkle with salt and pepper.
4. Blend the marinade with the parsley, green onion, basil and 1 teaspoons of the lemon zest.
5. Rub the marinade mixture all over the chicken.
6. Stir 1/4 cup of the beer with the sauce and remaining lemon zest, reserving the remaining beer in the can.
7. Set the opened beer can on two stacked foil pie pans (doubled for strength).
8. Stand the chicken over the beer can, on the pie pans and set on the grill.
9. Close the grill and cook, basting often with sauce mixture and turning the foil pan occasionally, for 55-65 minutes or until juices run clear.
10. Use two pairs of chef's tongs to carefully lift the chicken off the beer can and transfer to a cutting board.
11. Discard the can and foil plates.
12. Rest chicken for 5 minutes before carving.

chicken, salt, pepper, marinade, parsley, green onions, basil, lemon zest, canlagerstyle beer, chicken

Taken from www.food.com/recipe/beer-can-chicken-373023 (may not work)