Then with a pair of kitchen shears I cut the excess skin and fat off just around the bottom cavity of the Chicken so that the fat and skin doesn’t drip and cause flames to burn the chicken while cooking.
IMPORTANT to remember is to either break or at least pierce the thigh bones... you should always do this no matter how you are cooking your chicken, baked , Fried or otherwise.

Now season both the inside and outside of the Chicken... I will be doing a BBQ and one with Lemon Pepper...

Here is where a lot of people make a mistake... when putting the can of beer up the chickens butt you do NOT use a full beer.. the can of beer should only be about 1/4 full WHY? Because you are trying to Cause the beer to Boil and steam cook the Chicken from the inside while Roasting it from the outside.. this will keep the chickens moist and flavorful.

The chicken on the grill, now I am using a gas grill, you can also use charcoal but it’s a bit more tricky..

I also plug the neck cavity with the center of an onion so that the heat and steam stays trapped and cooks the chickens from the inside out.

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There both Chickens are ready and let’s cook on medium

Here is a little trick I use to get the beer boiling early... since I’m NOT a weird-o and beer at my house is always kept cold.. I bring it to boil with a torch at the beginning of the grilling process... and as usual when cooking with beer the cheaper the beer... the better the flavor will come out... I don’t make the rule.

This is not a great pic .. but flames are starting to rise as the juices drip....

So I deployed my apple slices trick... this will keep direct flames from burning you chickens but still keep the bottom of the can hot while roasting the rest of the chicken with indirect heat..

You should have a Bio-Therm or Meat Thermometer and a brush to apply the glaze... the chickens are about 30 minutes from done according to my calculator... so I apply glaze to both every 7-10 minutes and close the lid of the grill afterwards.

One glaze is Beer and BBQ sauce the other is lemon lime soda with fresh squeezed oranges some Tabasco and honey...

Let’s repeat this process several time... on the last pic notice the V coming down the Chicken... this is what you want because that means the Beer is steaming and boiling over out of the chicken.

This is where I punctured the thigh bone with a knife while preparing... see how the juices are running out clear? That is also a good sign that the chickens are cooked all the way through...

For cutting a chicken into the traditional 8 pieces I will be using both a knife and kitchen shears... after you wash your shears with soap and water... I use a kitchen spray to keep them oiled...

Now let’s cut this bad boy up.. the there is very little beer left in the can, I push to onion down the bottom and the neck pulled right off a good sign that the Chicken is done but let’s confirm it buy cutting it.

First I cut the wings off

Then the thighs and cut the DrumSticks off the thighs

And then you cut the Breast in half ...and you will be left with a Back ... which has two what are called “Oysters” chunks of meat left on the back.. don’t pass these over they are quite tasty.

There it is the 2 Breasts and the back of the other one...The Back with the two “oysters” is on the left and the 2 Breasts are on the Right.

The DrumStick ..

And the Thigh I cut it from... it’s cooked all the way through as you can see... if you see ANY Red then it is NOT cooked so Do NOT eat it at this point.. but the solution is simple just throw it back on the grill for a few minutes until all the Red is gone .. 3-5 minutes should do it...