Beer Can Chicken Recipe

• 1 x 4 pound whole chicken
• 1 can beer
• 2 Tbsp. salt
• 1 tsp black pepper
• 3 Tbsp. your favourite dry spice, rub
• 2 Tbsp. vegetable oil

1. Remove neck and giblets.
2. Throw away.
3. Rinse chicken inside and out; pat dry with paper towels.
4. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
5. Set aside.
6. Open beer can and take several gulps (make them big gulps so which the can is half full).
7. Place beer can on a solid surface.
8. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
9. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
10. Cook chicken over medium- high, indirect heat (i.e.
11. no coals or possibly burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hrs or possibly till the internal temperature registers 165 F in the breast area and 180 F in the thigh, or possibly till the thigh juice runs clear when stabbed with a sharp knife.
12. Remove from grill and let rest for 10 min before carving.
13. Q) Why did the chicken cross the road A) Because it couldn't remember where it left its beer

chicken, beer, salt, black pepper, your favourite, vegetable oil

Taken from cookeatshare.com/recipes/beer-can-chicken-82974 (may not work)