Sriacha Beer Can Chicken

By Texaschef11

Ingredients

• 1 Whole Chicken, giblets removed and patted dry
• 1/2 Cup (1 stick) Unsalted Butter, softened
• 1/4 Cup Sriracha Chili Sauce
• 1 Can Light Beer (pale ale works great)

Preparation

Step 1

1 Remove the giblets from the chicken and pat it dry with a paper towel.
2 In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
3 Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
4 Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
5 Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
6 Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
7 Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
8 Use a thermometer to make sure the bird registers 160 degrees in the breast and 175-180 in the thigh.
9 Remove bird carefully from grill and let cool for 10 minutes.
10 Carefully remove beer can from chicken cavity.
11 Slice up chicken and serve!