For your culinary consideration this weekend:
Beer Can Chicken.
I know, it looks ridiculous. It’s really good. And easy, except for the removing-can-from-chicken part (get a friend to help).
What You Need:
1 can of beer or soda, half the liquid discarded (or drunk) and top removed with a can opener
Seasonings (I used garlic powder, season salt, and sea salt)
What You Do:
1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.
2. Rub the chicken lightly with olive oil, then sprinkle on your seasonings.
3. Add more seasoning to the half-can of beer or soda. Probably best to use a dark, flavorful beer, but Bud Light is what I had, so.
4. Prop the can upright on a solid surface and set the chicken on top, pulling the legs apart and pressing down until the can is lodged firmly in the cavity and the chicken is balanced upright (the legs should rest on the ground, forming a sort of tripod).
5. Place the onion in the neck of the chicken.
6. Set the chicken on the grill (I put it on a cookie sheet to catch the drippings), making sure to keep it from toppling over. Close the grill cover, and cook over medium-high heat for about an hour and fifteen minutes, or until juices run clear. Let rest 10 minutes before serving.