Recipes are usually easy or delicious, but not both. Beer can chicken is the exception to the rule.
Prep time:10 minutes
Total time:1 1/2 to 2 hours
Beer Can Chicken
1 tablespoonkosher salt
1 tablespoonblack pepper
1 tablespoondried rosemary
1 4-poundroasting chicken, rinsed and giblets removed
4 tablespoonsolive oil
12 ouncesbeer, lager or pilsner at room temperature
Prep grill and bank coals to one side when white.
Combine salt, pepper, rosemary and paprika in a mixing bowl. Set aide. Prep chicken. Rub olive oil into skin from top to bottom on both sides. Evenly coat skin with seasoning blend from top to bottom on both sides. Open beer can, take a good swig then place can on kitchen counter. Hold chicken upright, so body cavity faces downward and lower it onto the open container.
Place chicken on grill pan, pulling legs forward, so that it forms a tripod. Place pan on grill about 8 to 10 inches away from banked coals and cover grill with vents open. Cook for 1 1/2 to 2 hours, turning once to ensure bird cooks evenly. The chicken is done when juices run clear and the flesh between drumstick and breast is gray in color. Remove chicken from grill using oven gloves to carefully extract beer can from body cavity. Cool slightly before carving.