BeerBQ. Just Add Chicken.

Everyone loves beer, everyone loves grilled chicken and everyone loves chocolate … now for the first time almost ever, you can have them all at once [insert oohs and aahs here]. All you need is your favorite can of brew, a whole chicken and some cocoa powder. We’re not sure if the method is inappropriate or ingenious, but who are we to judge.

It's true, there's something a little awkward about this photo — perhaps it's the uncomfortable positioning of the beer can? You'll love the results in the end (pun intended).

So serve up the booze, the fire and the sweets — in one blazing BBQ of glory — and you’ll convert everyone to your new richer, sweeter, juicier grilled chicken experience.

Beer Can Chicken

• 1 whole chicken
• Canola oil (red pepper-infused for extra spice)
• 1 tablespoon cocoa powder
• 1 tablespoon cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 can Young’s Double Chocolate Stout
• Zest of one lime

1. Clean the chicken (remove neck, giblets) and season with S&P. Pat dry with a paper towel.
2. Coat chicken very sparsely with oil. Combine dry spices in a small bowl.
3. Rub bird inside and out generously with the spice mixture. Set aside.
4. Nab the beer (the chocolate notes complement the brown sugar base of any BBQ sauce). Rinse and dry the can if you’re a germ-a-phobe, otherwise assume the open fire and high temps will scorch bacteria.
5. Crack open the can and chug until it’s half full (this is a very precise science).
6. Stick the can “open side up” into the chicken cavity.
7. Position the bird on the grate like a tripod atop the two legs and can.
8. Cook it for 75 minutes until the internal temperature of the bird becomes 165 degrees in the breast and 180 degrees in the thigh.
9. Remove from grill and let sit 10 minutes.
10. Slather on your favorite BBQ sauce and gorge.

Beer-Battered Onion Rings

• 3 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 2 eggs, separated
• 1 cup Young’s Double Chocolate Stout
• 4 tablespoons butter, melted
• 1 dash of salt
• 3 large onions, sliced into rings
• 2 quarts oil for frying
• BBQ sauce and sour cream for dipping

1. Sift flour and set aside 1 cup for dipping.
2. Whisk egg yolks in a separate bowl.
3. Mix beer, butter and salt into egg yolks.
4. Stir egg yolks into flour.
5. Let stand 30 minutes to an hour.
6. Heat deep fryer to 375 degrees.
7. Beat egg whites and slowly combine with batter.
8. Coat sliced onions with flour then dip into batter.
9. Deep fry a few at a time until golden brown.
10. Let sit on paper towels to remove excess grease.
11. Serve with BBQ sauce and sour cream.