I have tried this two ways and I find it better on the grill. I stuff the beer can with garlic and rosemary and then stuff either an onion or lemon in the neck of the chicken. I also wet down some wood chips and place those on top of the coals. Put one piece of foil under the chicken so not to burn the little wings. Spray the outside with either butter or oil about half way through grilling it. Takes about an hour for a 4 to 5lb chicken and once the internal temp. is about 165 to 170, take beer can out of it, lay it down in a pan, cover it with foil for about 15 Min and then cut away. Always juicy and taste great! Hint...don't leave the vents open on the charcoal grill...just let it smoke up...too much air will kill the coals and

Reviewed On: Mar. 24, 2009