Beer Can Chicken

This is a stand-up chicken that you'll be proud to serve at any family gathering. Treated to a savory rub, then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers now!

Prep: 20 min.     Grill: 1 1/4 hrs. + standing    Serves: 4

• 4 tsp. chicken seasoning
• 2 tsp. sugar
• 2 tsp. chili powder
• 1 1/2 tsp. paprika
• 1 1/4 tsp. dried basil
• 1/4 tsp. pepper
• 1 boiler/fryer chicken (3 to 4 lbs.)
• 1 Tbs. canola oil
• 2 lemon slices
• 1 can (12 oz.) beer or nonalcoholic beer

1. Combine first 6 ingredients in a small bowl. Gently loosen skin from chicken. Brush chicken with oil. Sprinkle 1 tsp. of spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back.
2. Prepare grill for indirect heat, using a drip pan. Pour out half of the beer, reserving for another use. Poke additional holes in the top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
3. Place chicken over drip pan; grill, covered, over indirect heat for 1 1/4 to 1 1/2 hours or until a thermometer reads 180 degrees. Remove chicken from grill; cover and let stand for 10 min. Remove chicken from can.

NOTE: This recipe was used with McCormick's Montreal Chicken Seasoning and no need for fancy beer-you can use your cheapest beer in this recipe, it adds moisture, not flavor. A can of clear soda, such as 7 up or Sprite, works too.

$1.42 per serving