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Marinate Time
3 h
Prep Time
15 mins
Cooking Time
3 h
Total Time
4 h 10 m


1/2 cup
olive oil
125 mL
3 tbsp
lemon juice
45 mL
2 cloves
garlic, minced
1 tsp
dried oregano
5 mL
1/2 tsp
each salt and pepper, divided
2 mL
whole chicken (3 1/2 lb/1.75 kg)
1 can
Canadian lager
355 mL
baguette, split lengthwise
1 cup
halved cherry tomatoes
250 mL
1/4 cup
thinly sliced red onions
60 mL
1/4 cup
torn basil leaves


Step 1
Whisk together olive oil, lemon juice, garlic, oregano, and 1/4 tsp (1 mL) each salt and pepper. Place chicken in large re-sealable plastic bag with about 1/3 cup (75 mL) of the lemon juice marinade, reserving the remainder. Turn chicken to coat. Refrigerate 3 hr.
Step 2
Remove chicken from marinade (discard marinade in bag). Open can of beer and pour out about 3/4 cup (175 mL) beer; reserving it for another use. (Note: The smaller amount of beer left in the can heats up faster, creating more steam to flavour the chicken as it cooks.) Add 2 tbsp (30 mL) reserved marinade to beer in can. Place partially filled beer can upright in centre of foil roasting pan, approx. size 9 x 11-in. (23 x 28-cm). Push chicken cavity onto beer can, with legs on the bottom.
Step 3
Pour 2 cups (500 mL) water into the pan; place on grill preheated to medium-high. With BBQ lid down, cook 45 to 55 min., or until meat thermometer inserted into thickest part of the inner thigh registers 165°F (74°C). Remove pan from BBQ. Let chicken rest in roasting pan on beer can 15 min. Carefully remove chicken from beer can (it will still be hot) and carve.
Step 4
Meanwhile, grill baguette halves 2 to 3 min., turning once, until toasted and lightly charred. Cut into 1-in. (2.5 cm) cubes. In large bowl, toss together tomatoes, red onion, basil, bread cubes, remaining reserved marinade and remaining salt and pepper. Serve chicken with bread salad.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
23 g
Saturated Fat:
6 g
18 g
2 g
2 g
105 mg
36 g
400 mg