Beer Can Chicken with Chimichurri

Ingredients

Chimichurri
¼		cup minced pickled pepperoncini pepper
2		tbsp pickled pepperoncini pepper brine
2		tbsp minced shallots
1		lemon, zest only
1		tsp minced garlic
2		tbsp chopped fresh mint
2		tbsp chopped parsley
¾		tsp salt
½		tsp chili flakes
½		cup olive oil
Chicken
1		whole CO-OP Chicken
1		tbsp vegetable oil
1½		tsp salt
2		tsp garlic powder
2		tsp onion powder
1		can (355 ml) CO-OP GOLD Non-Alcoholic Beer

Directions

Prep time: 20 minutes
Total time: 1 hour + 20 minutes resting time
Serves: 4 – 6

Preheat a barbecue to 450°F. Place chimichurri ingredients into a bowl, mix and reserve for later.
Place chicken on a sheet tray and lightly brush it with oil, then season entire bird with salt, garlic powder and onion powder.
Open a can of beer, place in middle of tray, and slide chicken’s cavity over the top of the can so the chicken stands up on the tray.
Turn off the middle burner on the grill and place chicken in the middle, keeping side burners on high. Close the grill lid. Cook for 35 to 45 minutes, depending on the size of chicken.
Use digital thermometer to check chicken’s internal temperature. When chicken has reached an internal temperature of 82°C (180°F), carefully take it and the beer can off the barbecue and allow the chicken to rest on the can for 20 minutes before carefully removing from the can, slicing and serving. Serve with chimichurri on the side.

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