Beer Can Chicken

Saturday John and I were strolling the aisles of the Buckhead Whole Foods and got a little over ambitious and ended up with a 7 lb organic chicken...for just the two of us.  Whoops - hello, leftovers.  We decided to make Beer Can Chicken - one of John's famous "recipes" that we literally have not made since college!


It starts out like this:

 And then you add these:

And make sure you open some of this:

Go outside and do this (for about an hour and 15 minutes on indirect heat):

And end up like this:

This chicken was super moist and flavorful.  I'll definitely be buying more whole chickens and roasting or grilling them as opposed to the boneless, skinless breasts that I typically buy out of convenience.  John seasoned it really well, including under the skin, which gave it a nice earthy flavor, and the beer provides lots of moisture.  We ate it with roasted brussels sprouts and couscous with shelled pistachios, golden raisins, and parsley and it was an awesome meal.  This was great for making a big bowl of chicken salad the next day, too!


Ingredients
1 whole organic chicken
1/2 can Budweiser
Thyme
Sage
Oregano (we bought a Whole Foods "Poultry Mix" box of fresh herbs so I don't have exact measurements)
Olive oil
Salt & Pepper


Directions:


Season the cavity and outside of the chicken with olive oil, salt and pepper, and herbs.  Any poultry rub will do.  Place chicken directly on beer can, or on beer can holder (my sister gave John this for Christmas last year).


Grill on indirect heat on medium to medium low for 1 hour 15 minutes, or until the internal temperature is about 180 degrees.  Remove from heat and let sit for about 10 minutes.  Carve and serve with desired side items.