Recipe: Beer Can Chicken

3 tsp chicken grilling blend seasoning
1 whole chicken (about 4 lbs)
1 can beer
1 tsp brown sugar
1 1/2 tsp salt

Fire up your grill for medium indirect grilling. In a small bowl, mix the grilling blend, brown sugar, and salt. Remove the giblets and fat from inside the chicken. Rinse the chicken inside and out, and pat it dry with paper towels. Rub 1 tsp of the salty-sugar grilling blend inside. Coat the outside with cooking spray, then rub the remaining blend over the outside. Drink 1/2 the can of beer. Poke a few extra holes in the top of the can. Hold the chicken upright with its butt facing down and slide it over the beer can. Tuck its wingss behind its back. Put it on the grill, over indirect heat. Pull the legs forward to make a tripod. Close the lid (with the vents partly open). The chicken will be done 1 1/4 to 1 1/2 hours later. (If you are using charcoal grill, you'll have to add more coals after about 45 minutes, when the old ones burn out.) Its done when an instant-read thermometer show about 180F, the skin is brown adn crisp and the juice run clear in the thickest part of the thigh. Rest on a platter for 5 minutes. Lift the bird off the can and onto a cutting board. Carve and serve.

Serves: 6
Calories: 202
Fat: 4
Carbs: 4