INGREDIENTS:

1 whole chicken, washed, patted dry and excess fat removed
1 can beer - any kind that you have on hand
Fresh herbs, I use a couple of sprigs of fresh rosemary
Olive or vegetable oil
Salt and pepper
Dry rub I use lemon pepper, paprika or tandoori seasoning

DIRECTIONS:

Wash and dry chicken, remove the excess fat. Rub oil over the whole chicken then season with the salt and pepper and any dry rub you like. . Empty the beer about 1/4 of the way add the fresh herbs to the beer can making sure that they are pushed all the way down into the can. Place the chicken (cavity) over the beer can, place on the grill try to get the legs in front of the can to help balance (we use a gas grill). Preheat the grill on high using the heat on just one side of the grill. Turn the heat down a little and place the chicken on the side that is not on. Close the grill lid and roast the chicken for about 1-1/2 hours, depending on the size of the chicken or until the internal temperature is 165: and the juices run clear. Remove the chicken from the grill and let rest about 10 minutes before carving. Make sure to use thick oven mits to remove the chicken from the grill. You will have to do a bit of a balancing job to get the can and chicken to stay upright.

This recipe for Beer Can Chicken II serves/makes 4.

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