1 whole chicken (roughly 4lbs)
1 12 oz can of shandy
2 Tbsp vegetable oil
2 Tbsp of your favorite rub
1 Tbsp salt
2 tsp ground black pepper
Remove neck and giblets from chicken and discard. Rinse chicken and pat dry. Rub chicken with oil then repeat with salt, pepper, and your favorite rub.
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| I used lemon pepper seasoning as the rub. |
Open a shandy and take a few swigs.
When you are down to half a can, remove tab and place on a flat surface. Place bird on top of the can so that the can sits upright inside the gird. Transfer chicken to grill, position legs so they act as a tripod with the can. Grill chicken in upright position on mid-high indirect heat (do not place coals or active burner directly under the chicken).
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| Shout-out to my father-in-law for doing the grilling because he had done this before and I was clueless. |
Beer will steam and foam from can while cooking, forcing flavor and moisture through the chicken. Grill until internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh.
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| And he did a magnificent job! |
Let rest 15 minutes before serving.
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| Served with some of my mother-in-law's roasted vegetables. |
My Rating: 4/5 "Best grilled chicken I've ever had, by far. It's crispy, it's juicy, and it's tender. The best part, though, is really the visual of the chicken sitting up on the grill with a beer in its butt. Having fun while cooking matters."
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