Beer Can Chicken
Grill Time: 1 hour 15 minutes
1 whole chicken
2 tablespoons vegetable oil
1 can beer
Mesquite wood chips
3 Tbsp Sugar
1 Tbsp salt
1 teaspoon black pepper
1/4 tsp seasoned salt
1/4 tsp cayanne pepper
1/2 tsp lemon pepper
1/4 tsp chili pepper
Place a large handfull of wood chips into a big cup or tupperware. Add water for the chips to soak in.
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.
Open beer can and take several gulps. Pour some into the water with the mesquite chips.
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 2 legs and the can like a tripod.
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.
Place the wood chips on a lower level of the gas grill or add to charcoal.
My first try at this chicken came out awesome. Highly reccomended.
Next time I plan to try to rub spices under the skin as well.