1 Whole small chicken, about 3-1/2 lbs, rinsed and cleaned.
1 Tbl. kosher salt
2 tsp. black pepper
2 tsp. italian seasonings
2 tsp. paprika
2 tsp. finely grated lemon zest
1 tsp. granulated garlic or garlic powder
1 can dark beer, such as stout or ale
Instructions
Mix salt, pepper, Italian seasonings, paprika, lemon zest and garlic. Pat chicken all over, including cavity, with this mix. If time permits, let stand on wire rack for 1 to 2 hours, or refrigerate overnight.
When ready to grill, ignite all burners on high for at least 10 minutes or build an indirect charcoal fire. Open beer, pour off (and enjoy!) 1/3 of it.
Turn off one of the burners; set chicken cavity on open can of beer. Set chicken on turned off portion of grill. If using charcoal, set chicken on charcoal-less part of grill.
Cover and cook, maintaining temp. of 400 deg. or so,until chicken is impressively brown and cooked through (about 170 deg.in leg/thigh area, or about one hour.) After grilling,let it rest for 10 minutes before carving.
Originally Submitted
8/21/2011
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