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I do them all the time. They're great.
Tip 1. Put a pie pan with some water under the chicken, it will keep the fat from burning the legs and bottom of the bird.
2. spend a couple of bucks on a ceramic holder, or at least a wire can holder, to keep the bird from tipping over.
I have 2 recipees I really like.
1. Easiest, is to baste the bird with Italian Dressing and season to taste with Lemon Pepper. I like to baste them occasionally depending on what I'm doing, I might pour a little beer on it as it cooks.
My favorite recipee for beercan chicken is the Honey-apple surprise.
Chop 2-3 apples, depending on how many you are serving...put them in a foil boat with brown sugar and cinnemon, roll and let it sit for a few minutes.
Instead of beer, I like to use apple cider as the liquid....stuff some apples into the neck, baste the chicken with honey every 15-20 minutes.....last 10 minutes, throw the foil boat of apples on the grill....baked apples to go with it.
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