Beer Can Chicken, Simple and Fun to Say 

My first attempt at grilling a chicken with a beer can in its butt.  Uh, fun? Slightly challenging.   Most definitely delicious.  But I don't think the beer had anything to do with it.

This qualifies as a Simple Daily Recipe because there was barely anything to do.  I wanted it to be a little more than it was, but it just turned out to be plain ol'simple.

HERE'S ALL IT TOOK

• 1 (3 1/2 to 4 pound) whole chicken, thawed
• 2 tablespoons of oil or soften butter
• 1 crushed garlic clove
• Seasoned Salt and fresh ground pepper to taste
• 1 can of beer

Make a drip pan by covering a cookie sheet with aluminum foil and place under grill grid away from heat.  Get the gas grill prepped for indirect heat and let it get to about 350ºF degrees.

Slather the chicken with oil or soften butter, rub the crushed garlic clove all over the skins, then sprinkle with the seasoned salt and pepper to your liking.  Wash your hands.

Pop the top on the beer can a poke a few extra holes in it, using a church key-type can opener.  After drinking pouring off half of the beer, hold the chicken with the opening of the body cavity at the bottom, lower it onto the beer can so the can fits into the cavity.

Pull the legs forward to make like a tripod so the chicken stands upright.  Tuck the wing tips behind the chicken's back. Carefully move the chicken to the grill and stand on grill grid but over the drip pan area.  Make sure the can is not over the heat source.

The chicken will take 1 1/4 to 1 1/2 hours to cook through.  Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your family or guests.  Let it rest for 5 minutes, then carefully remove the chicken from the can.  Tare care not to spill the hot beer on yourself.  Quarter or carve the chicken and serve it up!