Beer Can Chicken

1. Wash your chicken and remove any giblets/neck pieces. Pat dry.

2. Sprinkle 1/3 of the seasoning inside the chicken.

3. Rub the outside of the chicken with oil and sprinkle remaining seasoning on the skin.

4. In the sink, use a “church key” style opener to punch holes around the top of the beer can. Make the first opening pointing away from you. (Yes, I got sprayed with beer making the first hole).

5. If you have a holder for the beer can place the holder in a pan that can go on the grill. Otherwise put the beer can directly into the pan. The pan is important because you do not want the chicken over direct heat.

6. Place the chicken over the beer can. If you don’t have a holder spread out the legs to help stabilize the chicken.

7. Preheat your grill to 350 F. If you do not have a temperature gauge built into your grill set the burners to medium.

8. Stand the can/chicken on the grates of the preheated grill then lower the top of the grill. The grill should be mostly closed. Prop it open a little for some venting.

9. Cook for 1.25 hours. If you have a meat thermometer the inside temperature of the chicken should be 175 F with the juices running clear when cut. Remove chicken from the grill and allow it to rest for a few minutes before cutting.