Beer Can Chicken
Ingredients
- 1 4 1/2- to 5-pound whole chicken
- 4 tablespoons butter, softened
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 12-ounce can beer
Instructions
Place a large, disposable aluminum pan in the center of the grill under the grates (to catch drippings and prevent flareups); add 1-inch of water to pan. Prepare grill for indirect cooking over medium-high heat. Very thoroughly pat chicken dry, inside and out, so the herb butter will stick to the chicken. In a small bowl, combine the softened butter and next 9-ingredients (through cayenne pepper). Using your fingers, gently loosen skin from chicken and rub herb butter evenly under skin, in the cavity and over skin. Using a can opener, remove entire top of beer can; pour out (or drink) 1/3 of the beer. Place cavity of chicken, legs pointing down, onto beer can; pull legs forward to form a tripod. Place chicken over drip pan and grill, covered, until golden brown and cooked through (about 165 degrees on an instant-read thermometer inserted at the inner thigh), about 1 1/2 hours. Add water to drip pan as necessary to prevent burning. When done, cover loosely with foil and let rest for 10 minutes before carving. Makes 4-6 servings.