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Beer Can Chicken




Source of Recipe


unknown


List of Ingredients




3 tbsp. salt free chicken grilling blend (Mrs. Dash)
1 chicken (about 4 lbs)
12 oz. can beer
1 tbsp. brown sugar
1½ tsp. salt


Recipe



Fire up your grill for medium indirect grilling. In a small
bow, mix the grilling blend, brown sugar, and salt. Remove the giblets and
fat from inside the chicken. Rinse the chicken inside and out, and pat it
dry with paper towels. Rub 1 tsp. of the salty-sugar grilling blend inside.
Coat the outside with cooking spray, then rub the remaining blend over the
outside. Chug ½ of the beer. If you have an old-fashioned pointy manual can
opener, pop a few extra holes in the top of the can. Hold the chicken
upright with its butt facing down and slide it over the beer can. Tuck its
wings behind its back. Put it on the grill, over indirect heat. Pull the
legs forward to make a tripod. Close the lid (with the vents partly open).
The chicken will be done 1¼ to 1½ hours later. (If you're using a charcoal
grill, you'll have to add more coals after about 45 minutes, when the old
ones burn out.) It's done when an instant-read thermometer shows about
180°F, the skin is brown and crisp, and the juices run clear in the thickest
part of a thigh. Rest on a platter for 5 minutes. Lift the bird off the can
and onto a cutting board. Carve and serve.