Beer Can Chicken

Dry rub:

  • 2 Tbsp brown sugar
  • 1 Tbsp black pepper
  • 2 Tbsp sweet smoked paprika
  • 3 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 Tbsp kosher salt

For the chicken:

  • 1 whole chicken
  • 1 can beer (any kind is fine)

Tender, falling-off-the-bone, moist on the inside, crispy on the outside. That’s what you get with beer can chicken.

Turn grill on to medium, about 375 degrees F.  Pat chicken dry with paper towels.  For the dry rub:  In a small bowl combine the chili powder, paprika, brown sugar, cumin, salt and pepper and mix until combined.  Rub the entire chicken all over with the dry rub (try to use all the rub but if you have left overs it will keep in a plastic container for next time).  Open the beer and pour out about ¼ of the contents.  Poke a few more holes in the top of the can with a bottle opener.  Place the chicken onto the beer can so that the can fits right up in the cavity of the chicken.  Stand the whole thing up on the grill (the beer can should be sturdy enough to hold the chicken upright, but it may need to be propped up) and close the lid.  Try to keep the temp inside the grill around 375 degrees.  Cook for 45 min-1 hour or until a thermometer inserted in between the breast and the thigh reads 150 degrees.  Remove from the grill, let rest 5-10 minutes and remove from beer can.  Carve and serve.

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