Ladies I come from a cooking family EVERYONE ( for the most part) in my Family can THROW DOWN this includes my Dad! My Dad has taught me a lot of secrets when it comes to grilling and pleasing the male tastebuds. I can grill some serious “Man Meat” as my dad likes to call but the Beer Can chicken is always a hit! I like making this because it so easy tender moist and flavorful and fairly low maintenance so I have time to sit in on the spades game. Ladies try this out and I gaurantee it will not disappoint!
1 (4-pound) whole chicken
2 tablespoons vegetable oil (i use Extra virgin Olive Oil)
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub (I use a lil more than 3 tablespoons and if you can prepare early I put the rub on the night before it is still good even if you can’t )
1 can beer (Lite beer doesn’t have enough Flavor IMO)
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 (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 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