This was so good and tender, easy to make. We will make it again.
From EatingWell: May/June 2009
Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.