Remove neck and giblets from chicken and discard. Rinse chicken inside and out. Season chicken both inside and under the skin. Seasoning on the outside skin won't do much for it.
Remove 1/2 can of beer.
For better cooking results, remove top from beer can: this can be done with a can opener. Be careful with can afterward, as edges are SHARP!
Add some of your seasonings to the can of beer, even though most of the flavoring will come from the spice you put in the bird and under its skin.
Devices are actually sold that hold the beer can upright, but you can do this without it:
Place beer can on a solid surface. Grabbing a chicken leg in each hand, place cavity over the can. Now place unit onto grill in the center, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 455 (61%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 252mg||78 %|
|Sodium 237.6mg||8 %|
|Potassium 651.1mg||17 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.1g|
|Protein 62.8g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 748
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