Beer Can Chicken

1. 1

   Remove neck and giblets from chicken and discard.

2. 2

   Rinse chicken inside and out, and pat dry with paper towels.

3. 3

   Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.

4. 4

   Set aside.

5. 5

   Open beer can and take several gulps (make them big gulps so that the can is half full).

6. 6

   Place beer can on a solid surface.

7. 7

   Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.

8. 8

   Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

9. 9

   Cook the chicken over medium-high, indirect heat (i.e.

10. 10

    no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

11. 11

    Remove from grill and let rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.