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tonight I was making 2 chickens. I normally buy a whole chicken and use my favorite dry rub. Tonight I had marinated chickens so I could skip that step. One was mesquite and the other was lemon pepper. Start with a beer, drink half and use the rest of the can as a mount for the bird. Not only does the can act as a stand but it also steams the bird as it cooks, helping to keep the meat tender. If you want to add some seasonings or fresh herbs to the inside of the bird or beer can feel free to do that.
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I like to take a piece of foil and lay it across the surface of the grill where the chickens will sit. In my experience this helps with the indirect heat process, makes for a more even cook.
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Experience tells me cook time is about 1.5 to 2 hours. These chickens were a little on the small side so an hour and a half was all they needed. I checked them by using my instant read thermometer in the breast meat, making sure it was 160 degrees. Here they are ready to take off the grill and make friends with my plate.
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