Chicken with beer and spices.
Emeril's® Cajun Essence
Remove and discard fat and giblets from inside body cavities of chicken. Rinse chicken under cold running water, then pat dry with paper towels. Rub chicken lightly with oil then sprinkle inside and out with Essence. Open beer can and pour off about half the can to drink later. Place half-empty can on a solid surface. Holding chicken with legs facing down, position the bird cavity over the beer can. Twist wing tips behind back. For a charcoal grill, arrange medium-hot coals around a drip pan. Stand chicken upright on grill rack over the drip pan. Pull the chicken legs forward so the bird rests on its legs and the can. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking.) Cook the chicken over medium-high INDIRECT heat (i.e. no coals or burners on directly under bird) with the grill cover on, for approximately 1 ½ to 2 hours until the meat is very tender and the thigh juices run clear when pierced with a sharp knife. Remove chicken to large platter and cover loosely with foil; let rest 10 minutes before carving. Use a hot pad to grasp can and heavy tongs to carefully remove chicken. *Before cooking, be sure grill cover is tall enough for the chicken to stand upright. Makes 4 to 6 main-dish servings