Beer-Bottle Grilled Chicken

Ingredients

• Chicken or whole fryer weighing 1¼ kilos
• For the marinade:
• 1/4 cup yogurt
• 1 teaspoon black pepper
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• Juice of 1 lemon with its zest
• Grated ginger
• Salt
• 1 tablespoon vinegar
• 2 tablespoons red pepper molasses
• Rub it with salt and lemon, add 1 teaspoon ground cinnamon, and prick it mostly with toothpicks to help it cook; marinate it with the seasoning inside and out.
• For grilling, fill 3/4 of a medium-neck glass bottle or jar with hot water and put a piece of lemon inside.
• Insert the chicken over the mouth of the jar or bottle, place it in the pan, and put it into a preheated oven.
• If the pan's water level drops, add more boiling water as needed.
• The chicken will cook and brown after about two hours or more depending on its size — check doneness with the tip of a knife — you can switch on the oven's top heat after it's cooked so it browns well.
• For more of Salam's great chicken recipes, here's this link: Oven Chicken Marinade

Method

1. Mix the ingredients well... wash the chicken thoroughly inside and out, removing impurities without cutting it; keep the skin and drain it well.
2. Rub it with salt and lemon, add 1 teaspoon ground cinnamon, and prick it mostly with toothpicks to help it cook; marinate it inside and out.
3. Place the seasoned chicken in the refrigerator in a covered container and roast it the next day or after at least 3 hours.
   Timers: 180 min
4. For grilling, fill 3/4 of a medium-neck glass bottle or jar with hot water and put a piece of lemon inside.
5. Fill the prepared roasting pan halfway with boiling drinking water and add aromatics such as lemon pieces, bay leaves, a piece of ginger, cinnamon sticks, rosemary leaves, and 1 tablespoon salt.
6. Insert the chicken over the mouth of the jar or bottle, place it in the pan, and put it into a preheated oven.
7. Place the pan on the lower rack at medium heat and set the oven's black tray over it; after half an hour start basting the chicken with the pan liquids.
8. Separately, mix 2 tablespoons softened butter with 2 tablespoons red pepper molasses and brush part of it over the chicken; repeat this every 15 minutes, alternating between basting with the pan liquids and the butter mixture.
   Timers: 15 min
9. If the pan's water level drops, add more boiling water as needed.
10. The chicken will cook and brown after about two hours or longer depending on size—check it with the tip of a knife—and you can turn on the oven's top heat after it's done so it browns well.