Remove from grill carefully and allow to rest 5-10 minutes. I’ve found it easier to slice while still on the can until the can until the can is cool enough to handle.
Recipe: Beer Can Chicken
This is a fun summertime recipe because you cook it on the grill and it involves beer. All the makings of a very happy occasion. I’ve seen this made lots of different ways and there are tons of different recipes on the web. You can make this by just sticking the beer can up the chicken’s butt or you can use the nifty device my mom bought my dad for Father’s Day. She got it at Bed, Bath, and Beyond in case you’re interested.
This is helpful because you are less likely to have problems keeping the chicken on the can and it was much easier to move around and to slice while still on the can. And it makes a better presentation to open the grill and have a chicken just sitting there. Like this:
I think he looks a little confused.
Anyway, we used Greek Seasoning because we had some and put in a potato at the other end to seal in the juices and keep the chicken from drying out. Do not eat this potato after you’ve cooked the chicken; it’s been inside a raw chicken and therefore not safe to eat.
Beer Can Chicken – Makes one whole chicken
1 whole chicken, between 3.5-4 pounds, giblets removed
4 tablespoons melted butter, divided
1 small potato (it needs to fit in the top of the chicken)
1 12 oz can of beer, half full
Rinse the chicken inside and out and pat dry. Sprinkle the inner cavity with desired amount of seasoning. Brush the outside with 2 tablespoons melted butter making sure to coat the legs, the underside, and all crevices. Sprinkle with Greek seasoning, as much or as little as you like, covering all the sides. Sit the chicken on the beer can, legs down, as shown in the picture above. Really, stick the can up the chicken’s butt. There is no way to word that nicely. If you are using stand, put the (half-empty!) beer in the holder and place the chicken on it. Put the potato in the neck to seal the opening. Put the chicken on a grill preheated to medium-high. Grill, covered with grill lid, over indirect heat for approximately 45-75 minutes or until the temperature reaches 180 degrees in the thigh. About halfway through the cooking time, baste with remaining 2 tablespoons melted butter mixed with a teaspoon or so of the seasoning. This isn’t necessary, but if you like really crunch awesome skin (and I think you do), then you should do this.