Rotisserie Chicken in a Cherry Ale Basting Sauce

This recipe requires a rotisserie. Also, I used Cerise Cherry Ale from Grand Rapids, Michigan for the beer which added a nice sweetness to the basting sauce. You can use any beer, I would just avoid stouts or porters as they overpower everything.

I did not make a sauce the night I did this recipe. It is optional.

Our local farmers market
Rotisserie Chicken in a Cherry Ale Basting Sauce
Serves 4

One whole roasting chicken

Basting Sauce
12 oz. beer
12 oz. water
1 stick butter
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
flour

Heat grill rotisserie for 15 minutes on high.

Wash chicken and pat with paper towel to remove water. Cut one tablespoon of butter off stick of butter and place into cavity of chicken. Put chicken on rotisserie rod.

In a pan add beer, water, butter, pepper, salt, and garlic powder. Place chicken on grill rotisserie and place basting pan under chicken so chicken is dipping into the sauce. Cook chicken for 1 1/2 hours on high heat in closed grill.

When done cut chicken into serving pieces. Add about half of the basting sauce to a small sauce pan and heat at medium on stove, bring it to a boil. In a small bowl, add 2 tablespoons of flour and mix with equal part water and blend so there are no lumps of flour, add water as necessary. Reduce basting sauce when at boil and add flour/water mixture and mix. Let it heat so the sauce thickens.

Plate chicken and drizzle sauce over chicken.