BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
February 3 2010
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 1/4 to 1 1/2 hours or until the meat reaches 170F in the breast and 180F 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.