Beer Can Chicken
- 4 – 5 lb. whole Chicken
- 12 oz. can Beer
- 2 Tbsp. Paprika
- 1 ½ tsp. Brown Sugar
- 1 ½ tsp. Sugar
- 1 tsp. Salt
- 1 tsp. Accent
- ½ tsp. Celery Salt
- ½ tsp. freshly ground Black Pepper
- ¾ tsp. Cayenne Pepper
- ½ tsp. Dry Mustard
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- Place all rub ingredients in a screw top jar and shake to mix.
- Dry chicken well with paper towels. Sprinkle 1 tablespoon of the rub inside the neck and body, then rub another tablespoon all over the skin of the bird. Place another ½ tablespoon between the skin and the meat of the breast and thighs. Cover and refrigerate while you prep the grill.
- Set up your grill for indirect grilling with a medium heat: one hot area and one cool area (for a charcoal grill, place an aluminum foil pan in the middle with coals all around; for gas grill fire on one side and drip pan on the other side.)
- Open beer can. Drink about an inch of beer out. Add remaining dry rub into can. Hold chicken upright, with opening of body down and insert the beer can into the cavity.
- Stand the chicken up on the hot grate over the drip pan (cool side of gas grill.) Spread out the legs to form a tripod to support the bird. Cover the grill and cook the chicken about 2 hours, till fall off the bone tender.
- Using tongs, lift the bird to a cutting board, holding a spatula underneath the beer can for support. Let stand for 5 minutes before carving the meat off the carcass.
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