Beer Can Chicken

Courtesy of Better Homes and Garden Grilling

BEER CAN CHICKEN

Before you cook this succulent bird, be sure the grill cover is tall enough for the bird to stand upright.

Prep: 30 min | Grill: 1 hour, 15 min
Stand: 10 min | Yields: 4-6 servings

2 Tsp brown sugar
2 Tsp paprika
2 Tsp Salt
1 Tsp Dry Mustard
1/2 Tsp Pepper
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Powder
1 12-ounce Can of Beer
1 4 lb. whole broiler chicken
2 Tbsp Butter, softened
1 lemon quarter

1. In a small bowl, combine brown sugar, paprika, salt, dry mustard, pepper, thyme, and garlic powder. Discard about half the beer from the can. Add 1 teaspoon of spice mixture to half empty can (beer will foam up).

2. Remove neck and giblets from Chicken. Sprinkle 1 teaspoon of spice rub down body cavity. Rub outside of chicken with butter, then remaining spice rub.

3. Hold the chicken upright with the opening body cavity at the bottom; lower the chicken onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind birds back. Stuff the lemon quarter in the neck cavity to seal steam.

4. Preheat grill, Reduce heat to medium. Adjust for indirect cooking. Cover and grill for 1 hour and 15/ 30 min to 180 degrees F. If necessary tent chicken with foil to prevent over browning.

5. Remove Chicken from grill, holding by can with hand protection. Cover with foil and let stand for about 10 min. Carefully remove can using tongs/ hot-pads. Carve and enjoy.