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Chicken >> Beer Can Chicken
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Chicken >> Beer Can Chicken


1 (4 To 5-pound) Whole Chicken 2 Tablespoons Salt 1 Teaspoon Black Pepper 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1 Teaspoon Paprika 2 Tablespoons Vegetable Oil 1 (12 Ounce) Can Beer
Remove Giblets, Neck And Excess Fat From Inside The Chicken.
Thoroughly Wash Chicken Inside And Out, And Pat Dry With Paper Towels.
In A Small Bowl Combine The Salt, Black Pepper, Garlic Powder, Onion Powder And Paprika; Set Aside.
First, Rub Outside Of Chicken With Oil Then Rub Inside And Out With The Spice Mixture.
Set Aside.
Open The Can Of Beer And Pour Out Half Into A Cold Mug For Yourself Or A Good Friend.
Set The Beer Can Onto A Solid, Steady Surface.
Holding The Chicken Upright With The Opening Of The Body Cavity Down, Set The Chicken Down Onto The Half-full Beer Can.
Place Chicken In The Center Of A Preheated Grill, Adjusting The Legs Of The Chicken Off To The Sides To Form A "tripod" To Help Support The Body Of The Chicken On Top Of The Can.
Cook Chicken Over Medium-high, Indirect Heat (ie: The Hot Coals Or Burners Are Off To The Side), Covered, For About 1 ¼ To 1 ½ Hours Or Until The Meat Reaches 170of In The Breast And 180of In The Thigh, Or Until Thigh Juices Run Clear When Pierced With A Fork.
Remove Chicken From The Grill And Let Rest For About 10 Minutes Before Carving.

Makes 4 Servings. You can serve with your family and friends.
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