Rob and I recently tried a recipe for beer-can chicken from "The Big Book of BBQ."
It turned out so well that I thought I'd share the recipe with you. We made two birds instead of the three this recipe calls for and they turned out well.
Prep: 20 minutes
Chill: eight hours
Grill: 1 hour, 10 minutes
Stand: 10 minutes
3 2- or 3-pound chickens
4 12-ounce cans beer, divided
1 8-ounce bottle of Italian dressing (I used light Italian)
1/4 to 1/3 cup fajita seasoning
Place each chicken in a large zip-top freezer bag. Combine one can beer, Italian dressing and fajita seasoning. Pour evenly over chickens. Seal bags and chill eight hours, turning occasionally.
Remove chicken from marinade, discarding marinade. Open remaining three cans of beer. Place each chicken upright onto beer can, fitting into cavity (A can stand made for grilling helps with stability here.) Pull legs forward to form a tripod, allowing chicken to stand upright.
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. For gas grills, light just one side. Place food grate on grill. Place chickens upright on unlit side of grill. Grill, covered with grill lid, an hour and 10 minutes or until golden and a meat thermometer inserted in thigh reaches 170 degrees. Carefully remove cans and cut chicken into quarters. Serves 12.
Photo from this Flickr site.