Beer Can Creole Chicken
  • 2 tablespoons Creole seasoning or barbecue dry rub, divided
  • 1 (4-pound) whole chicken
  • 1 tablespoon vegetable oil
  • 1 (12-ounce) can full-flavored beer or cola
  1. Sprinkle 1 tablespoon of the seasoning or rub into the cavity of the chicken. Rub oil all over the outer skin. Pour ¾ cup of beer or cola out of the can and reserve for another use. With an ice pick, punch 2 additional holes in the top of the can.
  2. With a small funnel, add the remaining seasoning or rub to the drink can. Place the chicken upright onto the can, fitting the can into the cavity. Pull the legs forward to stand upright.
  3. Prepare the grill to medium heat on one side only. Place a drip pan on the unlit side under the grate. Place the chicken on the grate over the drip pan. Cover and grill 1 hour or until golden brown. Check with an instant-read meat thermometer to make sure the chicken is completely done (inserted in the thigh, not touching the bone, the thermometer should register 180 degrees).
  4. Let the chicken rest at least 5 minutes before carefully removing the can. Carve and serve warm.
Recipe by The Tennessee Magazine at