Can Grilled Chicken

One fryer

Can of beer or lemonade

*For Dry Rub:

¼ c. kosher salt

¼ c. black pepper

¼ c. sweet paprika

¼ c. brown sugar

*For Coca Cola Barbecue Sauce:

1 c. Coca Cola

1 c. ketchup

¼ c. Worcestershire sauce

1 tsp. Liquid smoke

1 Tbsp. A-1 steak sauce

1 tsp. Onion flakes

1 tsp. Garlic flakes

½ tsp. Pepper

Pour out half the can of beer or lemonade. Put in a pinch of your favorite dry rub use the one I listed above.

Massage the dry rub over the whole bird. Heat up the coals. Lower the grate so that the lid will close once the upright bird is placed on the grill. Once it’s hot, move the coals to one side or turn off a burner to create a spot for some indirect heat. Place the beer can on the grate (but not directly over the flame) and then ‘’sit’’ the chicken on top of the beer/lemonade can. Simply lower the cavity of the bird over the can. Use the legs to create balance if need be. Cover the grill and roast for 70-90 minutes until the internal temperature registers 165 degrees in the breast and 180 degrees in the thigh. The fat drains, the skin gets crispy, the beer/lemonade is steaming the chicken from the inside out. Once chicken is cooked, remove from the grill and let it sit for 10 minutes before carving. Serve with Coca-Cola Barbecue Sauce. Combine all ingredients in a saucepan, bring to a boil and simmer for 8 minutes.

Submitted by: Debra Hutchinson