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Recipe

Beer Can Chicken
Originally published June 1, 2009 at 11:42 a.m., updated June 1, 2009 at 11:42 a.m.

Open a beer, drink half of it, season the rest of it with Worcestershire, garlic powder and other seasonings. Poke an extra hole or two in the top of the can.

(You can also do this with a can of soda or ginger ale.)

Hint

Put vegetables in a foil pan and position them under the chicken so the drippings go onto the vegetables.

Stick the beer can inside the cavity of the chicken. It will hold the chicken straight up, like a tripod. Season the outside of the chicken. Cook it over indirect heat. It stays really juicy from the moisture inside of it yet it will crisp on the outside.

Cook for two hours over indirect, low heat, or until brown and crispy on the outside.

Use tongs or oven mitts to carefully transfer the bird on the can to a cutting board, use caution since the can and the liquid inside will be extremely hot. Let the bird sit for 1015 minutes, then remove the can, carve and serve.

- courtesy of Jon Grandin / Johns Island

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