Bbq Beer-Can Chicken - cooking recipe

Ingredients

VEGETABLES
1 medium green bell pepper, cut into 1-inch pieces (2.5 cm)
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
SEASONINGS
1 tablespoon smoked paprika (15 mL)
1 tablespoon garlic powder
1 teaspoon onion powder (5 mL)
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
CHICKEN
1 1/2 tablespoons olive oil
1 whole broiler-fryer chicken, 3 1/2-4 pounds (1.6-1.8 kg)
1 (12 ounce) can beer (350 mL)

Preparation

Prepare grill for indirect cooking over medium heat.
Combine seasonings in small mixing bowl and mix well.
In large mixing bowl, combine vegetables, oil and 1/2 tablespoon (7 mL) of the seasoning; toss to coat.
Trim excess fat from chicken, if necessary. Sprinkle remaining seasoning all over chicken.
Pour out or drink about one-fourth of the beer. Place beer can in can holder (if using) in the BBQ Roasting Pan & Can Holder, if using. Place chicken over can holder so that the can is upright in the cavity of the chicken. If not using the beer can holder, simply shove the chicken cavity over the beer can and prop upright using its legs to create a tripod effect. Arrange vegetables around chicken.
Place roasting pan on grid of grill. Grill, covered, 65-75 minutes or until thermometer registers 165\u00b0F (74\u00b0C) in thickest part of breast, rotating pan once during grilling. NOTE: if necessary when using charcoal, add 12 new coals on each side of grill after 30 minutes.
Remove roasting pan from grill. Carefully remove chicken from can holder.
Discard canned beverage and serve chicken with vegetables.