4 servings – Preparation time: 15-20 minutes – Cooking time: 90 minutes
Preheat the barbecue by turning on only half of the burners to medium-high.
Open the beer can, then pour half of the beer into a barbecue-safe container large enough to hold the chicken (e.g. an aluminum pie plate). Holes can also be made on the top of the can to increase the flavors. Mix the spices and rub them on the outside of the chicken to then sit it on the can and put it on the grill on the side where the burner is closed. Bake for about 1 hour 30 minutes or until the internal temperature reaches 180°F (82°C). Turn the chicken a quarter turn every 20 minutes to obtain an evenly crispy skin.
Meanwhile, prepare the marinade for the tofu by combining all the ingredients in a small bowl except the beer, then cut the tofu lengthwise into about 12 pieces. Then spread the pieces on a baking sheet lined with aluminum foil, then brush them with the marinade on both sides using a pastry brush. Then pour the beer onto the plate without pouring it directly onto the tofu. Cook on the open fire of the grill covered with a sheet of barbecue grill when the chicken has cooked for about 1 hour and 15 minutes for 10 to 15 minutes, turning frequently or until the tofu is golden brown.
Cut off the tough ends of the asparagus, then place them on a sheet of barbecue grill. Add the oil, garlic, salt and pepper and then cook them on the open fire of the grill when the chicken has cooked for about 1 hour and 15 minutes for 10 to 15 minutes, turning them frequently.
In a small bowl, combine the pesto and lemon juice. Assemble the skewers so that you have about 4 pieces of bread and 3 pieces of bocconcini per skewer, then, using a brush, brush the skewers with sauce on both sides. Cook on a barbecue grill sheet over the open fire of the grill when the chicken has cooked for about 1 hour and 25 minutes for 2 to 3 minutes on each side.
Serve the chicken and/or tofu hot with crispy asparagus and cheese baguette skewers.