A can of beer not only contributes to a unique way of keeping the bird moist and tender, it also puts the fun in its preparation!

Beer Can Chicken

1 (4 to 5-pound) whole chicken
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 tablespoons vegetable oil
1 (12 ounce) can beer

1. Remove giblets, neck and excess fat from inside the chicken. Thoroughly wash chicken inside and out, and pat dry with paper towels.
2. In a small bowl combine the salt, black pepper, garlic powder, onion powder and paprika; set aside.
3. First, rub outside of chicken with oil then rub inside and out with the spice mixture. Set aside.
4. Open the can of beer and pour out half into a cold mug for yourself or a good friend.
5. Set the beer can onto a solid, steady surface. Holding the chicken upright with the opening of the body cavity down, set the chicken down onto the half-full beer can.
6. Place chicken in the center of a preheated grill, adjusting the legs of the chicken off to the sides to form a "tripod" to help support the body of the chicken on top of the can.
7. Cook chicken over medium-high, indirect heat (ie: the hot coals or burners are off to the side), covered, for about 1 1/4 to 1 1/2 hours or until the meat reaches 170°F (approximately 75°C) in the breast and 180°F (approximately 80°C) in the thigh, or until thigh juices run clear when pierced with a fork.
8. Remove chicken from the grill and let rest for about 10 minutes before carving.

Makes 4 servings.