Instructions

In the kitchen:

• Coarsely chop the garlic, chili and thyme and mix with the dark beer.
• Season the chicken with plenty of salt and pepper, both inside and out.
• Fill poultry spit with beer mixture and place chicken on top.
• Cut the tomatoes into quarters and chop the basil coarsely.
• Combine the tomatoes and basil with the feta cheese, salt and pepper.

On the barbecue:

• Prepare the grill for indirect cooking on high heat. Place the poultry spit on the GBS cooking grate and roast the chicken for about 30 minutes.
• Add the tomato mixture to the poultry spit and roast for an additional 15 minutes
• Remove the poultry spit from the grill, debone the chicken and serve with the tomato sauce.

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