Rosemary and garlic beer-marinated chicken

Ingredients

4 cloves	Garlic, crushed
¼ cup	Olive oil
4 stalks	Fresh rosemary
330 ml	Beer, pale ale or lager (Main)
1	Salt & freshly ground pepper, to season
1 ⅔ kgs	Chicken, butterflied (Main)

Directions

1. Place the garlic, oil, rosemary, beer, and chicken in a large freezer bag. Seal and allow to marinate overnight or for at least 1 hour.
2. Preheat a barbecue or chargrill pan over high. Remove chicken from marinade and sprinkle with salt and pepper.
3. Cook the chicken for 5 minutes each side or until lightly charred. Reduce heat to low, cover with the barbecue lid or a large metal bowl and cook for a further 15 minutes each side or until cooked through.

Tips and tricks: Accompany the chicken with a leafy green salad and handcut potato chips. Simply cut potatoes into wedges, sprinkle with salt and pepper and roast for 30-40 minutes or until golden and crispy.