 | | Directions |
- Rinse the chicken inside and out, and trim any excessive fat.
- Sprinkle with barbecue seasoning all over the outside of the chicken and inside the cavity of the bird.
- If you plan on using the herbs and lemon slices for flavoring, place these under the skin of the bird.
- Pour a can of beer into the holder (if using a holder); otherwise, open the can of beer and set it in the middle of a baking sheet.
- Place the cavity of the bird on top of the holder or beer can, and carefully slide the bird down. The bird should sit upright.
- Wrap a long sheet of aluminum foil around the chicken leaving the bottom open around the holder or can.
- Carefully place the bird with the beer holder or can onto the grill.
- Heat the grill with the middle burner set to low and the two side burners set to medium. If using a charcoal grill, push the coals to the perimeter of the grill, leaving a small amount of coals in the middle.
- Grill for 60-90 minutes depending on the size of the bird. The internal temperature of the chicken should be 180° F when a thermometer is inserted into the center of the breast.
- The skin may become somewhat charred around the bottom, but this is to be expected.
- Once the bird reaches 180° F, carefully remove it from the grill, tent it with foil, and let it rest for 10 minutes.
- Carefully remove the whole bird from the can or holder; then it's ready to carve.
- Discard any lemon slices that were used (if any).
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: 1 piece of chicken
Servings: 8
|  | | Ingredients | | - | | 1 whole chicken - 5 to 7 pounds |
| - | | barbecue seasoning - enough to cover the chicken |
| - | | 1/2 lemon - sliced thin (optional) |
| - | | 2 sprigs fresh rosemary, oregano, and/or thyme - chopped (optional) |
| - | | 1 can of beer - any brand |
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