- 1 - 4 lb whole chicken
- 1 can beer (your favourite brand)
- 2 tbsp salt
- 1 tsp black pepper
- 3 tbsp of your favourite dry spice rub (I usually use Emeril's Bayou blast mixture)
- 2 tbsp vegetable oil
Rise and dry chicken inside and out. Rub it lightly with oil, then mix the salt pepper and dry spice rub together and rub the chicken inside and out with the mixture. Set aside.
Open the beer and take several gulps, making them fairly big gulps so the can is slightly more than half full. Place the beer can on a solid surface, and firmly plunk the chicken cavity over the bird (so the bird is "stuffed" with the beer can). Transfer the bird to the center of your grill, balancing it on the can and its two legs.
Cook the chicken over medium high indirect heat (no coals or burner directly under the chicken) covered, for approximately 1 1/4 hours or until the internal temperature is 165 in the breast area and 180 in the thigh. Remove from the grill and let rest for 10 minutes before carving.
- Yields: about 6 servings
- Preparation Time: 90 minutes