A squeeze of fresh orange juice and a delicious blend of ancho chile pepper, garlic and herbs add a vibrant flavor to beer can chicken.
Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
Mix Seasoning and ancho chile pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture evenly over surface of chicken.
Remove about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving. Squeeze orange wedges over chicken.
Beer Can Chicken Tips:
• For added stability, use a beer can chicken stand to hold the beer can and the chicken upright. It can be purchased in a kitchenware store. If using a stand, the ends of the chicken legs may be tied together with kitchen string.
• To prevent the chicken wing tips from burning on the grill, tuck them in or wrap them with foil.
• The beer will be hot after grilling. Lift the chicken carefully from the beer can. To keep the chicken warm, let the chicken stand on the beer can for up to 15 minutes.