Lime and chili BBQ beer can chicken with corn salad

Name: Lime and chili BBQ beer can chicken with corn salad
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 2 lb whole chicken by Exceldor; 1 can of 473ml pilsner beer “Brise du Lac” by the micro-brewery Archibald; 2 tablespoons olive oil; 1/2 cup honey; The juice of 2 limes; 10 sprigs of chives, finely chopped; 3 garlic cloves, finely chopped; 4 pili-pili red peppers, seeds removed and finely chopped; Provence herbs; Salt and pepper from the mill; 3 cups frozen corn; Olive oil; 540 ml black beans, rinsed and drained; 1 dry pint of cherry tomatoes, cut in half; 3 tablespoons finely chopped red onion,; 1 handful of fresh coriander, finely chopped; 1/2 lime juice (or more to taste); Salt and pepper from the mill

Preparation 10 min
Refrigeration 8 h
Cooking 1 h 30 min
Servings 2 to 3
Freezing Absolutely

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Ingredients for the chicken

2 lb whole chicken by Exceldor
1 can of 473ml pilsner beer “Brise du Lac” by the micro-brewery Archibald
2 tablespoons olive oil
1/2 cup honey
The juice of 2 limes
10 sprigs of chives, finely chopped
3 garlic cloves, finely chopped
4 pili-pili red peppers, seeds removed and finely chopped
Provence herbs
Salt and pepper from the mill

Ingredients for the corn salad

3 cups frozen corn
Olive oil
540 ml black beans, rinsed and drained
1 dry pint of cherry tomatoes, cut in half
3 tablespoons finely chopped red onion,
1 handful of fresh coriander, finely chopped
1/2 lime juice (or more to taste)
Salt and pepper from the mill

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Preparation

Place the chicken in a large resealable plastic bag and set aside.
In a bowl, pour 1 cup of beer. With the exception of Provence herbs, add the rest of the marinade ingredients, season with salt and pepper generously and mix. Pour 3/4 of the marinade over the chicken and close the bag by removing as much air as possible. Reserve in the fridge (as well as the fresh marinade) for 8 hours and flip from time to time. Keep the can and the rest of the beer for cooking on the BBQ.
Preheat the BBQ to medium temperature, about 400°F, then close a fire.
Remove the chicken from the bag and drain. Place the beer can in the center of the rack and sit the chicken on the can so that it stands upright. Place on an aluminum tray, season with salt and pepper generously and sprinkle with Provence herbs, to taste.
Place the chicken on the closed fire for indirect cooking. Cook for 1h to 1h30 or until the internal temperature of a breast reaches 165°F. Splash the chicken with the rest of the fresh marinade occasionally. Cover the top with aluminum foil if it becomes golden too quickly !