How to make it

1. In food processor, pulse 4 cups RUFFLES^® FLAMIN’ HOT^® Bar-B-Q potato chips until crushed. Brush honey all over chicken. Evenly rub crushed chips all over chicken; pressing to adhere to skin. 
2. Open can of beer and remove about 3/4 cup (reserve for another use). Assemble chicken to sit on top of beer can. Transfer to foil roasting pan, standing upright. 
3. Preheat one side of grill to medium-high heat, leaving heat off on remaining side for indirect cooking. Place beer can chicken in foil roasting pan on indirect heat side of grill. 
4. With lid down, cook for 60 to 70 minutes or until instant-read thermometer inserted into thickest part of inner thigh registers 165°F. Let chicken stand in roasting pan on beer can for 15 to 20 minutes. Carefully remove chicken from beer can (it will still be hot) and slice. 
5. Lightly crush remaining chips; sprinkle over sliced chicken. Serve with barbecue sauce for dipping.

Tip: To oven-roast beer can chicken, assemble chicken as above.  Roast in 425°F oven for 10 minutes. Reduce heat to 350°F; cook for 45 to 50 minutes or until meat thermometer inserted into thickest part of inner thigh registers 165°F.