Beer can chicken

 Jennifer showed me this recipe five or so years ago and it's been in heavy rotation since that time. Yes, the poor chicken looks a bit abused. However, you'll quickly forget the image of chickie sitting atop a beer can when you taste the result. Oh, and I highly suggest using a gas grill. Last year I made this for the in-laws and my FIL couldn't get the charcoal grill hotter than 200 F. Needless to say, we didn't eat until 10PM. Despite the late night, it was a hit, which says something. Also, it probably wouldn't hurt to buy the chicken a day ahead of time. I bought mine 10 minutes before I was ready to cook and the inside was frozen. Nice move, Harris Teeter! Makes 4 servings.

Ingredients

1 cup butter
2 Tbsp garlic salt
2 Tbsp paprika
Salt and pepper to taste
1 (12 fluid oz) can beer (retain the can)
1 (+4 lb) whole chicken, insides removed and rinsed

Directions

1. Preheat an outdoor grill for low heat
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tbsp garlic salt, 1 tbsp paprika, salt and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4. Place baking sheet with butter and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 F. Baste occasionally.
Original recipe: http://allrecipes.com/recipe/beer-butt-chicken/