Ingredients
| 4 cloves | Garlic, crushed |
| ¼ cup | Olive oil |
| 4 stalks | Fresh rosemary |
| 330 ml | Beer, pale ale or lager (Main) |
| 1 | Salt & freshly ground pepper, to season |
| 1 ⅔ kgs | Chicken, butterflied (Main) |
Directions
- Place the garlic, oil, rosemary, beer, and chicken in a large freezer bag. Seal and allow to marinate overnight or for at least 1 hour.
- Preheat a barbecue or chargrill pan over high. Remove chicken from marinade and sprinkle with salt and pepper.
- Cook the chicken for 5 minutes each side or until lightly charred. Reduce heat to low, cover with the barbecue lid or a large metal bowl and cook for a further 15 minutes each side or until cooked through.
Tips and tricks: Accompany the chicken with a leafy green salad and handcut potato chips. Simply cut potatoes into wedges, sprinkle with salt and pepper and roast for 30-40 minutes or until golden and crispy.
