• 1 whole chicken (4 to 5 pounds)
• 1 to 2 tablespoons lemon pepper seasoning
• 1 can (12 to 16 ounces) beer

Remove and discard giblets from chicken cavity.

 

Use fingers to gently separate skin from breast meat. Rub lemon pepper under skin, over outside, and in cavity of bird.

 

Open beer can; remove half the beer. Place beer can on cutting board. Slide chicken over beer can so chicken stands upright. (The drumsticks and beer can form a tripod to steady the chicken.)

 

Place chicken on grid over medium-high indirect heat; cover and grill until internal temperature of breast meat is 165˚F., about 1 to 1¼ hours.

 

Carefully remove chicken and can from grill; be careful not to spill beer.  Let stand 10 minutes before lifting chicken off of beer can. Cut into serving-size pieces.

Servings: 4
Serving Size: 3 oz. portion with skin

Per Serving
Calories: 454
Cholesterol: 277 mg
Fat: 19 g
Sodium: 677 mg
Carbohydrates: 0 g
Protein: 71 g
Fiber:
Saturated Fat: N/A