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1
Heat grill to medium-high heat.
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2
Mix first 5 ingredients; rub onto chicken.
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3
Open beer can; drink half of the beer (or discard).
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4
Place can on work surface; lower chicken over can, inserting can into tail end of chicken.
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5
Stand chicken on grill grate, using legs to help chicken stand upright.
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6
(Can should remain in chicken on the grill.)
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7
Turn off burners directly below chicken; cover grill.
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8
Grill chicken 1 hour; brush with sauce.
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9
Grill, uncovered 15 minutes or until chicken is done (165F), brushing frequently with remaining sauce.
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10
Remove from grill; cover loosely with foil.
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11
Let stand 10 minutes before removing chicen from can and carving chicken.
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12
Discard any beer remaining in can.
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13
KRAFT KITCHEN'S TIPS:.
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14
SUBSTITUTE: Prepare using Bull's-Eye Original Barbecue Sauce.
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15
SERVING SUGGESTION: Balance this special-occasion entree with smart side dishes.
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16
For example, choose a mixed green salad and hot steamed vegetables.
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17
HOW TO GRILL WITH INDIRECT HEAT: When grilling over indirect heat, the food is not cooked directly over the heat source.
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The covered grill then acts like an oven, so there is no need to turn the food.
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Using this grilling method for foods that require at least 25 minutes of grilling time or food that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
