Rootbeer Can Chicken

Rootbeer Chicken 

1 whole chicken
1 can of Root beer
2 tablespoons butter, melted

For the rub:
4 teaspoons Lawry's Seasoning Salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Preheat the grill to about 350 degrees F. You are going to grill this over indirect heat so you will need to heat 1 side of your grill. 

Mix together all of the rub ingredients. Set aside. 

Remove the fat from inside of the chicken. Rinse. Pat dry both the inside and outside of the chicken. 

Fold the wings back. 

Sprinkle 1 1/2 teaspoons of the rub inside of the chicken. Sprinkle the remaining rub on the outside or the chicken and rub it in. 

Pour 1/2 of the can of root beer into a small bowl with the melted butter. Set aside.

Put the 1/2 filled can of root beer in the center of the pan. Hold the chicken upright with the cavity facing down and place over the root beer can. Use the legs as a tripod to stabilize it. 

Pull the skin over the neck hole and secure with a toothpick. If you don't have enough skin to cover the hole, stick a piece of wadded up tin foil in the hole so that the steam doesn't escape. 

Carefully move the pan to the grill placing it on the unheated side of the grill.

Pour the root beer and melted butter into the pan. 

Carefully place the pan on the unheated side of the grill.

Close the lid and grill and cook for 1 1/2 or until a meat thermometer inserted into meaty portion of thigh registers 160° (grilling time will depend upon the size of the chicken). Baste with the juices in the pan every 20 minutes. 

Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. 

Carve and enjoy this root beer can chicken recipe! 

recipe resource here