This is the best chicken in the world, and the easiest one to make too! All you need is a grill, a can, some beer, and spices. I have a gas grill, so I have to have enough propane to last for approximately 1.5 hours of cook time. All you do is get a whole chicken, spice it how you like. I like to use a little lemon pepper with rosemary sprigs tucked up under the skin of the breasts. Sometimes I will also make a little cut in the legs and put a couple of small sprigs in there as well.
Take the top off of a beer can with a can opener and drink about half the brew. Leave the other half in the can and set the chicken on top. I like to fold back and lock the wings in place, put the legs in front forming a tripod and place on the grill for 1.5 hours in indirect heat. I like to put mine on a cookie sheet, but watch out it will turn the edges black.
I like to use different beers to find different flavors, so I will use a bean can that has been washed out for beer that only comes in bottles. Mix it up, have fun and enjoy.
-Don
UPDATE BY JIM: Is it just me, or does this remind you of the bear from our End of History on the Cheap post yesterday? You be the judge!:
Beer & Whiskey Brothers 
Reminds me of the “End of History on the Cheap” bear from yesterday, only tastier.
Update: I couldn’t resist – I made a side by side comparo and posted it above.
Beer can chicken is divine. I have a serious weakness for it. Is that a Coors?
Don,
I’m not sure if you’re familiar with the beer blog http://www.billybrew.com but he just had a recipe and video about beer can chicken about a week ago. The only reason I bring this up is because we all starting discussing which beer would be the best fit for…well…for beer can chicken.
In his recipe Billy used an Old Chub from Oskar Blues out in Colorado. Despite the strong flavors, bold and heavy character that the beer holds, he actually said very, very little of the beer’s flavor and aroma could be sensed in the chicken itself.
This could have something to do with his preparation, but I for one have had the best of luck with a canned double IPA such as the Gubna from Oskar Blues. Also a very heavy Porter would be fantastic I presume.
You didn’t mention the beer used in this recipe. May I ask what you typically prefer? Does it really penetrate the chicken well? And yes…I’m fully aware of how dirty and wrong that just sounded 😉 Ha!
P.S. Not a good post to read and see when you’re hungry!
Ilya
That’s funny Ilya, when I read this the first beer I thought of was Old Chub! We know Billy, he comments here from time to time and we read each others sites. Didn’t see the beer can chicken there, but great minds think alike!
See, I got confused and put a stuffed bear on my grill with a can of beer up its arse. I thought it tasted a little fuzzy and chemically, but a little BBQ sauce helped.
BBQ sauce makes everything better, Scott. And sorry for the confusion. You we’re probably drinking a beer out of a chicken’s butt, too.
Unfortunately, highly unhealthy though…
http://www.examiner.com/x-241-Beer-Examiner~y2010m7d1-Beer-can-chicken-NOT-a-good-idea-at-all
That’s never stopped Don. I was thinking the same thing – what about the paint on the can and the other chemicals involved? What you need is ceramic cup to stick in the chicken’s rump.
Thanks Nate, I was going to post something about that as well.
Leave it to Don to kill our readers!