Beer Can Chicken

beer chicken fourth of july low cal father's day backyard bbq dinner lunch summer grill grill/barbecue low cholesterol bon appétit

Alison Roman

Makes 4 servings

Source

Ingredients

1 can light lager

1 3 1/2- to 4-pound chicken

2 tablespoons 4-3-2-1 Spice Rub

A foil baking pan (for drip pan)

Method

Pour out (or drink) half of beer.

Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".

Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.