Directions

• Prepare grill for indirect heat, using a drip pan. In a small bowl,
• combine the first six ingredients. Loosen skin from around the
• chicken breast, thighs and legs. Rub the butter mixture under the
• skin. Rub any remaining mixture into the body and neck cavities.
• Arrange four to six lemon slices under the skin on the breast and
• thighs. Tuck wing tips behind the back.
• Poke additional holes in top of the empty can with a can opener. Pour
• the wine into the can. Holding the chicken with legs pointed down,
• lower chicken over the can so it fills the body cavity. Place
• chicken over drip pan.
• Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or
• until a meat thermometer reads 180°. Remove chicken from grill;