2day's recipe: for Chad, Beer Can Chicken with Beer and Molasses Bbq Sauce

Today's recipe if for my friend, Chad.  I was so lucky to have Chad and his lovely wife over for dinner with some other friends and we had beer butt chicken and lots of other fresh summer veggies.  This is my favorite way to cook chicken.  The beer or soda keep the chicken so moist.  You can mix this recipe up by changing the spices and the can of liquid.  Like using butter and citrus and rosemary... so good.. with a can of Mt. Dew instead of beer. 
A couple of tips - use a deep dish pie pan to put the chicken in and place it on the grill grates.  Pour half of the can in the bottom of the pan and leave the other half in the can.  Make sure you add more liquid if needed, it usually does.  Put spices and your fat (butter or olive oil) under the skin of the chicken.  Stuff the cavity with lemon halves or any other citrus fruits you use, rosemary or other herbs down the neck. 

I have included a recipe for BBQ chicken done this way BUT remember this recipe can be all yours to change it up.  If you have a favorite BBQ sauce, use it and cut down on the prep time.  Also, I think it usually takes about 1 1/2 hours for a 5.5lb chicken, so make sure the chicken is cooked through.
Most important - Enjoy!

Beer Can Chicken with Beer and Molasses Bbq Sauce

Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows

Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.


Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Yield: 2 quarts