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Grilled Beer-Can Chicken with Spicy Chili Rub
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Prep Time:
1 hour 45 minutes
Total Time:
Beer-can grilled chicken: Flavorful, moist chicken cooked upright on a beer can.
Ingredients:
  • 1 (3 1/2 to 4-lb.) whole roasting chicken
  • 1 tablespoon brown sugar
  • 3 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 (12-oz.) can beer
Instructions:
  • Preheat your grill for indirect cooking according to the manufacturer's instructions (refer to Cook's Note). Remove and discard the neck and giblets from the chicken cavity. Rinse the chicken with cold water and pat it dry with paper towels.
  • Mix well all remaining ingredients except the beer in a small bowl. Rub the mixture inside and outside the chicken, making sure to use all of it.
  • Open a can of beer using a can opener and poke several additional holes in the top. Measure out 2/3 cup of beer; set aside for later use. Coat the outside of a half-full beer can with nonstick cooking spray and place it in an ungreased shallow roasting pan. Gently balance the chicken cavity over the beer can.
  • Once the grill is hot, carefully transfer the chicken and can from the pan to the grill using tongs and a spatula. Place the chicken over the drip pan, ensuring it is stable. Cover the grill and cook for 1 1/4 to 1 1/2 hours, or until the chicken juices run clear and a thermometer inserted into the thickest part of the thigh reads 180°F.
  • Using sturdy hot pads and tongs, gently take the chicken and can off the grill. Transfer them to a clean baking pan or serving platter. Twist and remove the can from the chicken, then discard the can. Allow the chicken to rest for 5 minutes before carving.

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