Beer Can Chicken

Dry Rub:

1 tablespoon salt

1 tablespoon garlic salt

1/2 teaspoon onion powder (that is all I had in the house, the next time I make this I will probably use 1 tablespoon.)

1 teaspoon paprika

1 teaspoon black pepper

Preparation:

4 to 6 pound chicken. Make sure that any excess fat is cut off and rinse the chicken off inside as well as the outside. Pat dry with paper towel. Set aside. In a small bowl combine the ingredients for the dry rub. Using your hand take the dry rub and rub it over the chicken making sure to rub over the entire outside and inside of the chicken, set aside.

Taking a can of beer either consume or remove 1/2 of the beer. Cut off the top of the can. Place the chicken over the beer so that the can is in the cavity of the chicken and the chicken is sitting upright. Place on the hot grill so that the chicken is in a sitting position and the legs are on the grill as an anchor. We placed our chicken over the hot coals and the chicken did get a little dark on the bottom. To prevent that from happening don't place the chicken directly over the coals. Cook for about 1 to 1/2 hours, (this will depend on how hot your grill is and the size of your bird) making sure that the juices are running clear.

Remove from grill, carefully remove the beer can. Let chicken set for a few minutes before carving. Enjoy!!