Beer Can Chicken - Aka Beer Butt Chicken!!!

Serves 6-8
3 lb whole chicken, rinsed & giblets removed
12 oz can beer or ale
1/2 small onion
1 garlic clove, finely minced
3 tablespoons butter
seasoned salt & pepper to taste
fresh rosemary or thyme (optional)

Prepare an outdoor grill for medium 350 F heat. Cover a baking sheet with aluminum foil to catch drippings.
In a small bowl mix butter, garlic and a generous sprinkle of seasoned salt and pepper. Stir together until smooth.
Loosen the breast skin. Rub half of the garlic butter mixture under the skin. You can also add thin slices of whole onion and fresh herbs like rosemary or thyme. Rub the remaining mixture on the outside skin. Sprinkle the cavity generously with salt and garlic powder.
Open the beer and with a punch can opener make 3 more “dime size” holes around the edge. Pour out (yeah right) half of the beer. Place an onion half on top of the beer can. Lower the chicken on top and slide it down.
Place baking sheet with chicken on the grill. Pull the legs forward to balance the chicken so it stands upright. Cook chicken on “indirect” heat, not directly over the coals or propane. Grill for 80-90 minutes (baste often with pan juices) or until golden brown and juices run clear.
Carefully remove chicken from the grill. Lift the chicken up to remove the can (better if you have an extra set of hands). Let chicken rest for 5 minutes, then carve and serve!

Nutrition Info (4 oz cooked portion half dark/light, no skin)
Calories: 195
Carbs: 0 grams
Protein: 29 grams
Fat: 8 grams
Courtesy http://www.foodnetwork.com/rec…/beer-can-chicken-recipe.html