This chicken is the juiciest, most mouthwatering bird
you'll ever try. I also like the aspect of theater when
you cook it, because it looks so damned weird on the
grill, people will wonder what brand of crack you switched
to.
1 whole chicken
1 tall can o' beer
(16 oz. tallboy) olive oil
4 cloves garlic
crushed saltand black
pepper
your favorite beer
(for marinating the chef!)
seasoning for chicken
(or use a seasoning blend or your own favorites):
Start
with a hot grill (coals all white and ready to cook).
Drink about 1/4 of that can of beer. Set it aside 3/4
full and have a couple of full ones, real beer this
time—no sissy canned stuff.
Get
the chicken ready for cookin'. Trim some of the fat,
get rid of the giblets (here kitty kitty!). Rub liberally
with your favorite meat rub. I prefer olive oil, basil,
lots of fresh pressed garlic, salt, and a pinch of cayenne.
Some folks like Zartarain's or some such store bought
concoction, but whatever.
Get
a can opener or some such tool and open up the top of
the can and drop in the crushed garlic.
Oil up the can and lower that chicken over top of it.
The beer can goes into the chicken's body cavity and
allows the bird to stand upright.
Cover
your grill and cook the chicken until its wings are
loose and the skin turns clear. This is terrific with
our garlic and potatoes
or roasted corn.
Lower your chicken over the beer and garlic filled
can.
Grilling times vary pretty dramatically—from
45 minutes to 2 hours, depending on the size of
your bird and the heat of your coals. Use a meat
thermometer to check for a breast (not touching
the bone) temperature of 160°.
source: Kevin Seiler
Current rating
for:
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Out
of the Frying Pan Approved!
This recipe came to us from reader
Kevin Seiler, who just happens to be Nikol's old roommie
from Sandy Eggo. Kevin's a former butcher and king
of the grill—and an all-around standup guy. So
we weren't at all surprised to learn he grills a standup
chicken!
Tips
This bird is simply deeee-licious! The beer inside
the cavity steams the chicken from the inside, keeping
it moist and juicy, while the dry heat of the grill
forms a nice crisp skin.
If your grill doesn't have a cover, use a large stock
pot to cover the bird.
We used lemon, garlic, rosemary, and plenty of black pepper under the skin to season our chicken, then
rubbed it with olive oil, salt, and pepper, then secured
the loose flaps at the bottom of the breast with a
few toothpicks.
Waiting for the skin on the wings to turn clear
is a good guideline if you don't have a thermometer.
(Not to nag, but why don't you get one? Most grocery
stores sell them for under $5.) Another test you can
try is piercing the meat of the breast and thigh:
the juices should be clear.
Start
with a hot grill (coals all white and ready to cook).
Drink about 1/4 of that can of beer. Set it aside 3/4
full and have a couple of full ones, real beer this
time—no sissy canned stuff.
Get
a can opener or some such tool and open up the top of
the can and drop in the crushed garlic.
Oil up the can and lower that chicken over top of it.
The beer can goes into the chicken's body cavity and
allows the bird to stand upright.
Cover
your grill and cook the chicken until its wings are
loose and the skin turns clear. This is terrific with
our 
