Beer Can Chicken

Chicken cooked over a can of beer is the most succulent chicken I have ever tasted.  I doubt if I will ever cook a roasted chicken in any other manner.

1    16 Ounce Can of Beer
1     5 LB. Roasting Chicken
¼   Cup XVOO
1    Tablespoon Coarse Sea Salt
1     Teaspoon Freshly Ground Black Pepper

If using a charcoal burning grill, build a split fire.  Light the fire and when the coals turn white and you can hold your hand over it by 5 inches for only a few seconds you have a medium hot fire.  Place the grill over the coals.  If using a gas grill, heat the grill to medium high leaving the center burner off.

Meanwhile, rinse the chicken with cold water and pat dry with paper towels.  Rub the olive oil all over the chicken and sprinkle the salt, and pepper inside and outside of the chicken. Pour out about a quarter of the beer and drink it. Make a few holes in the top of the can with a church key and place the chicken over the OPENED can of beer.  Place the chicken sitting on the beer can onto the grill.  Place the cover on the grill (or close it if using a gas grill) and maintain a cooking temperature of 425ºF. Cook the chicken for 1 hour to 1 hour and 15 minutes or until an instant read thermometer registers 185 when inserted into the thickest part of the thigh and 165 when inserted into the thickest part of the breast. Carefully remove the chicken and beer from the grill onto a platter.  Lift the chicken off of the can and let the chicken rest for 15 minutes before carving.

Add an other level of flavor by using wood chips to give the chicken a smokey deliciousness.

I served the Beer Can Chicken with Vegetable Couscous.  It is a perfect summer side dish and, even better, you can prepare it in advance.