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Beer-Butt Chicken

Source of Recipe

Donna


List of Ingredients

Rotisserie Chicken Seasoning (I use McCormick's)
Salt and pepper to taste
4 pounds chicken, washed and dried
Cooking Spray
1 (12-ounce) can beer
1 tbl. chopped garlic
1 tbl. Italian seasoning
1 tbl. dried minced onion





Recipe

Preheat your grill to medium-high heat.

Spray the chicken, inside the cavity and outside with cooking spray. Season the chicken with rotisserie seasoning, salt and pepper, remembering to season the cavity. Pour out 1/3 of the beer and add garlic, Italian seasoning and minced onion to the can. Sit the chicken on top of the beer can (like a tripod). Cook the chicken over medium-high, indirect heat (no burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature of the breast meat registers 165 degrees. Cover with foil for 10 minutes before carving.

If desired, Pour beer and seasonings from can into small sauce pan. Bring to a boil, reduce to a simmer and cook for 3 minutes. Spoon over chicken before serving.