In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack.
Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.
Yield: 6 servings. Courtesy of Taste of home.
Author:Jake Grabarek BRE#02043581 Phone: 530-720-5327 Dated: May 25th 2018 Views: 52 About Jake: Jake is a driven and passionate young man. His appreciation for real estate and ability to produce a...
Butte County Summer Energy Efficiency Tips Every summer t
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