 | | Directions |
- Rinse the chicken inside and out.
- Trim any excessive fat.
- Sprinkle with barbecue seasoning all over the outside and in the cavity of the bird.
- If using herbs and lemon slices, place these under the skin of the bird.
- Pour 1 can of beer into the holder if using a holder.
- If not using a holder, open one can of beer and set it in the middle of a baking sheet.
- Place the cavity of the bird on top of the holder or beer can and slide the bird down.
- The bird should sit fairly upright.
- Take a long sheet of aluminum foil and wrap it around the chicken leaving the bottom open around the holder or can.
- Carefully set the bird with the beer holder or can onto the grill.
- Heat the grill with the middle burner set to low and the two side burners set to medium. If using charcoal grill, push the coals to the outside circle, leaving a small amount in the middle.
- Grill for 60-90 minutes depending on the size of the bird.
- The internal temperature should be 180° F when a thermometer is inserted in the center of the breast.
- The skin may char somewhat around the bottom which is perfectly fine.
- Once the bird reaches 180° F, carefully remove from the grill and let it sit for 10 minutes with the foil on.
- Remove the whole bird from the can or holder and carve.
- Discard any lemon slices and herbs if used.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: 1 piece of chicken
Servings: 8
|  | | Ingredients | | - | | 1 whole chicken - 5 to 7 pounds |
| - | | barbecue seasoning - enough to cover the chicken |
| - | | 1/2 lemon - sliced thin, optional |
| - | | 2 sprigs fresh rosemary, oregano, thyme - chopped, optional |
| - | | 1 can of beer - any brand |
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