Pop Can Chicken

1 whole roasting chicken
1 can of Diet Sierra Mist
2 lemons, halved and then quartered
1 lime, halved and then quartered

Glaze:

1 can of Chipolte chilies in adobo sauce, chili will need to be chopped up
1/4 cup of garlic, finely minced
1 teaspoon lemon pepper
1 teaspoon Mrs Dash's Salt Free Seasoning - Chipolte
1 teaspoon Pepper, freshly ground

Directions:

Combine all of the glaze ingredients in a bowl. Preheat your grill to a high heat.

Prepare chicken by rinsing thouroughly. If you have a Beer Can Chicken
stand it helps to hold the chicken upright during roasting.

Open pop, and drink about 1/4 of it.. not near as fun as Beer Can Chicken at this stage.. (but the Sierra Mist will add a zesty citrusy addition) and place can in stand. Place stand and pop can in a drip pan that is large enough to catch the drippings from dripping in the flames.

You will be putting the cut up lemon and limes up in the cavity of the chicken, giving them a bit of a squeeze as you do this and maybe even a squeeze or so of each into the glaze combo. Now it's time to place the chicken on to the pop can/stand so that the stand goes inside the chicken cavity. Place the drip pan and chicken/pop can/stand on to the heated grill. Glaze the chicken with a brush or mop generously during the roasting process.

Now importantly.. make sure that the internal temperature of you finished "bird" is at 165° for safe eating. When you remove it from the stand be careful not to burn yourself from the internal steam of liquids.

Next most importantly.. as yummy as the beautiful glazed skin looks.. the calories and count reflected here is for the white meat only.. no skin... however you will still find that alot of the flavor has been captured even without the calories.

Servings - 6 servings white meat
Per serving = 1cup white meat no skin = POINTS® value 5*
231calories/5gfat/0gfiber