Beer Can Chicken

1 (3-4 pound) whole chicken

2 tablespoons vegetable oil

¼ teaspoon salt

½ teaspoon brown sugar

1/3 teaspoon black pepper

¼ teaspoon paprika

¼ teaspoon smoked paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cayenne

1 can beer, preferably lager

Remove neck and giblets from chicken.

Mix all spices together; rub the chicken inside and out; pour out half the beer and place the beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirectly, making sure the chicken is NOT directly over a lit portion of the grill. Grill with the cover closed, for approximately 1¼ hours or until the internal temperature reaches 165˚F in the breast area and 180˚F in the thigh, or until the thigh juice runs clear when pierced with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Beer Can Chicken

About The Author

Michelle Bernstein