Beer Basted Hibachi Chicken with Fresh Herbs & Magic

The “magic” in this recipe? It’s what happens when a well-spiced bird meets charcoal smoke and a steady stream of beer.

A whole chicken gets rubbed inside and out with a punchy mix of garlic, paprika, cayenne, coriander, and coarsely ground black pepper, then stuffed with handfuls of fresh basil, thyme, and marjoram.

Onto the grill it goes, covered, with a bottle of beer poured over the top and basted on every 20 minutes until the skin turns lacquered and crackling.

The beer keeps the meat impossibly juicy while the charcoal does what charcoal does best: adds that smoky edge you just can’t fake on a stovetop.

Chef Tips

• Use an indirect heat setup on your charcoal grill. Push the coals to one side and place the chicken on the cooler side to avoid charring the skin before the inside is cooked through.
• Baste with beer every 20 minutes religiously. Each coat builds a sticky, caramelized layer on the skin.
• The chicken is done when the thigh joint wiggles freely and juices run clear, or when a thermometer reads 165F in the thickest part of the thigh.
• Let it rest for 10 minutes before carving. The juices redistribute and every slice stays moist.