Beer in the Rear Chicken

I've heard of beer can chicken for many years and still hadn't tried it.  My mother in law gave me one of the Deen Brother's (as in Paula's sons) cookbooks for my birthday (what a great gift!) and they had a relatively simple recipe - and their name for it made me laugh.  We changed up some of the ingredients slightly but this recipe is from their Ya'll Come Eat book.

What you'll Need:

4-6 pound chicken

1/2 cup mayonaise

1 Tsp paprika

dash cayenne

1 lemon or lime (juice and zest)

salt and pepper

1 beer in a can

What you do:
Heat up the gas or charcoal grill - you'll want to cook the bird on indirect heat so if you use charcoal, make two piles of the coals on either side of the grill.

While the grill is gettin' hot, take the chicken out and remove giblets (I suggest pawning this task off on someone else if you can).  Pat the chicken dry with paper towels.

In a bowl, mix together mayonaise, spices and zest and juice of lemon or lime. 

Salt and pepper the bird directly and then rub the mixture all over the skin, top and bottom.

Open a can of beer and drink a little and then shove it on up in the bird. 

It was a little wobbly so we had to use the legs to support it.  We had a little bit too much fun with it...

Put a drip tray under the bird so that the grease doesn't get on your grill and place bird on the grill (again, making sure the heat hits the bird indirectly.  Cook for approximately 2 hours - keep in mind, chicken should be at 180 degrees on a meat thermometer so use can use that as a guide to help you.

Remove from grill and let it rest for about five minutes.

Then eat you some goooood chicken.