Tandoori Beer Can Chicken

Holy Tandoori, Batman....

Now that we've gotten all the puns out of the way, let me tell how crazy easy and wonderful and crowd-pleasing this is. It's crazy easy and wonderful and super crowd-pleasing. Let's not waste any more time staring at the delicious pictures or laughing at my awful humor.

Here's what you need:

1 4-5 lb whole chicken
1 jar of tandoori marinade (I like Patak's)
2 cans of american lager beer (the first is for cooking, the second is for drinking)

If you think there are more ingredients that end up showing later, you're wrong. You only need 3 things, people.

1. Preheat your grill on high. If you're using charcoal grill, set it up for medium heat.

2. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and throw them at whoever you're cooking with. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.

3. As liberally as you can, spread 4-5 tablespoons of the marinade on the chicken. Get it in all the nooks and crannies.

4. Open a can of beer, drink or pour out about 1/3 of the beer. With a church key opener, make another few holes on the top of the beer. Put a spoonful of the marinade inside the can of beer.

5. Slide the chicken upright onto the can of beer so it looks like it's sitting on it.

6. When you're ready to grill, place the chicken beer-can-side down and spread out the legs to make a kind of tripod on the grate. For both kinds of grill, make sure you're using indirect heat so don't place the chicken directly over the flames or charcoals. (For gas grills, you can just use one of the burners instead of both)

7. Turn the grill down to a little above medium, and cook for 2 hours until the chicken is toasty and beautiful.

8. Invite your neighbors, neighbors' dogs, friends, ex-lovers, and the like and enjoy this awesome recipe.