Grill Recipe : Beer Can Chicken

• 1 Standard beer can
• Aluminum pie plate to catch spills
• 1 Chicken (3 to 4 lbs)
• ¼ cup Poultry seasoning
  
• ¼ cup Butter
  
• ½ cup Garlic Barbecue Sauce
  
• ¼ cup Pure maple syrup
• 1 tbsp. Puréed chipotle chilein adobo sauce
  
• ¼ cup Beer
  

Directions

1. Preheat the grill to medium-high (450ºF/230ºC).
2. Wash the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken inside and out with the Poultry Seasoning, massaging well and pushing some under the skin directly onto the meat.
3. Place the butter, Barbecue Sauce, maple syrup, chipotle pepper, and ¼ cup beer in a small saucepan and heat. Stir to combine. When heated through, set aside.
   
4. Open the tallboy and either take a big sip or pour off about an ounce (30 mL) to leave room for the beer to boil out. Place the beer can on a doubled aluminum pie plate or similar pan. Place the chicken, cavity down, over the can and the wire structure of the roaster so that it protrudes far enough into the cavity to stand the bird upright and hold it firmly.
   
5. Place the chicken setup on the preheated grill. Close the lid and roast for 20 minutes a pound, about 60 to 70 minutes, basting liberally, two or three times with the Basting Sauce. Chicken is fully cooked when a thermometer inserted into the thigh registers 160ºF (71ºC).
   
6. With tongs and a large fork, remove the chicken from the beer can very carefully. Both will be very hot and there will be steam. Discard beer and can. Move to a platter and cover loosely with foil. Let rest for 10 minutes before carving.
   Serves 4