Dancing Chicken (Whole Chicken Grilled with Beer and Greek Seasoning)

>> Wednesday, October 19, 2011

Joe: "I had been making this recipe for quite a while before I heard my friend Jeff Marian call it 'Dancing Chicken'. His title is much better than mine, 'Chicken with a Beer Can up its Butt'."

1 4-6 pound whole fryer chicken
1/4 cup salt
2 lemons
1 tablespoon olive oil
1 can of beer
salt and pepper to taste
1 can of beer
1 tablespoon Joe's Greek Seasoning

Set up your grill for the indirect method. On a gas grill, turn half the burners to medium, leaving the others off. On charcoal grills, place an aluminum drip pan on the bottom grate. Pile the coals on either side. Light the coals and allow to burn.

Remove the giblets and rinse the chicken inside and out. Dissolve salt in a bowl of water and soak the chicken for30 minutes. Drain and pat dry.

Squeeze a lemon into the cavity. Squeeze the juice of another lemon into one tablespoon of olive oil into a cup. Add salt and pepper and brush on the outside of the bird.

Open a beer can (not a bottle) and drink or pour out one quarter of it. Punch two small additional holes in the top of the can.
Put one teaspoon of Joe's Greek Seasoning into the can. Sprinkle two teaspoons over the chicken. Insert the can of beer into the cavity all the way, without bending the can. The bottom of the can and the two legs serve as the base of a tripod, with the chicken sitting, upright, on the grate. Close the lid of the grill.
Grill for 75 to 90 minutes, or about 20 minutes per pound. Once done, remove chicken from grill to cool. The best way to remove the can is to lift the chicken firmly with tongs, insert a long spoon down the neck and push the can out. Slice up the bird and enjoy!


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