
Directions for the Grill:
- Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill.
- Combine first 3 ingredients in a small bowl. Starting at the neck cavity, loosen and lift chicken skin from breasts and legs with fingers.
- Rub oil mixture under loosened skin.
- Open beer can; pour out 3/4 cup beer , reserving for another use. (or drink it ♥)
- Place chicken upright onto can, fitting can into cavity. Pull legs forward to form a tripod, so chicken stands upright.
- Place chicken upright on grill grate over unheated side.
- Cover and grill 1 hour and 30 minutes or until a thermometer inserted in thigh registers 165°F, rotating chicken once.
- Combine mustard, honey, vinegar, and tomato paste in a small bowl.
- Place chicken and can on a cutting board; let stand 15 minutes. Remove and discard skin and can. Cut chicken into pieces; place on a platter. Drizzle with sauce, and sprinkle with parsley.
Directions for the Oven: