Beer Can Chicken

One of the tastiest and easiest recipes on the egg.  It is also great the next day on quesadillas or making chicken salad.

Ingredients:
1 whole chicken, 3 1/2 to 4 pounds
Your favorite rub
Your favorite BBQ sauce

1 12 ounce can of beer, at room temperature

 

Coat the chicken in olive oil and spread on the rub

 

Fold the wing tips behind the chickens back.  Prepare the grill for indirect cooking over medium heat

(350° to 400°).

 

Open the beer can and pour out about half the beer.  Using a can opener, make 2 more holes in the

top of the can.  Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.

Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. 

Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170° in the thickest part of the thigh (not touching bone), 1 to 1 1/2 hours.  During the last 15 minutes of cooking baste a couple of times with your favorite BBQ sauce.

Carefully remove the chicken and can from the grill.  Let the chicken rest for about 10 minutes before lifting it from the beer can and carving.