pat's Recipe

Beer in the Rear Chicken

Category: Poultry Grilled

1/4 cup mayonnaise
finely grated zest of 1 lemon
1 tsp paprika
3/4 tsp celery seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of cayenne pepper
1 4-lb chicken, rinsed and patted dry
1 12-oz can beer

In a large bowl, stir together the mayonnaise, lemon zest, paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather the chicken inside and out with the mayonnaise mixture, place it in the bowl, and let stand in the refrigerator while you prepare the grill.
Prepare a grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center of the grill. If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them into two piles on opposite sides of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the gril between the piles of coals.
When the grill is ready, open the beer cana nd drink a few sips (or discard). Put the can in the chickens rear cavity, keeping the can upright. Stand the chicken upright on the grill grate over the drip pan. Cover the grill and cook for 1 1/2 to 2 hours or until the chicken is very tender and nearly falling off the bone. (If using a charcoal grill, you will need to add 10-12 fresh charcoal briquettes per side after 1 hour) When done, the internal temperatur of the chicken should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.
Transfer the chicken to a cutting board or serving platter, taking care not to spill the hot beer. Let the chicken stand for 5 minutes; remove and discard the beer can and carve the chicken

makes 4-6 servings