This is a recipe I had been meaning to try for a long time! It surprised me when I arrived at my cooking class and this was our plan for the day. The chicken is so moist, it melts in your mouth and the skin is crisp and delicious.

If you are adverse to using beer, a can of cranberry or orange soda works perfectly and the chicken has a different flavor, not over powering at all. Enjoy this easy fun way to cook dinner, jazz it up! Bon Appetit!

Beer Can Chicken

Ingredients

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

Directions

1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

2. Open beer can and take several gulps (this is the fun part, make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. 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.

3. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

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