Beer Can Chicken

- 1 Whole chicken (4-6lbs)
- 2 tablespoons vegetable oil
- 1 can of beer
- dry rub (combine 2 tablespoons each of salt, pepper, brown sugar, paprika)

Remove the neck and giblets from the chicken and discard. Rinse the chicken inside and out, pat dry with paper towels. Lightly coat the chicken with the vegetable oil. Coat the inside and outside of the chicken with the dry rub.

Now open the can of beer and drink half the can. The type of beer doesn't really matter. I've tried everything from Coor's Light to Bud to Heineken and they've all resulted in a very flavorful bird. Once the can is half full place it on a solid surface. Grab a chicken leg in each hand and slide the chicken down over the beer can (the beer can goes in the bird cavity). Place the chicken on your grill in the center of the grate, balancing the chicken on the grill using the two chicken legs and the beer can like a tripod.

Close the grill cover and cook the chicken over medium high indirect heat for approximately 1 1/2 hours or until the breast reaches an internal temperature of 165 degrees F. You can also pierce the thigh with a sharp knife and if the juice runs clear, the chicken is done. Remove from the grill and let the bird rest for 10 minutes before carving.

The tripod stand makes it very easy to carve the chicken. I have found this recipe produces the most succulent and flavorful chicken I've ever tasted.

Happy grilling!

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