While the flavor of the beer certainly cooks into the bird, the real game-changer is the way the can sit the chicken upright. This gets the juice distribution just about perfect and makes for a fun way to try something new.
Ready to give it a shot?
- 1 (3-4 lb) whole chicken
- 1 can of beer
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp black pepper
- Salt to taste
- Vegetable oil or spray
1. Preheat your grill to 400°F.
2. Rinse the chicken inside and out, and pat it dry with paper towels.
3. Mix the paprika, garlic powder, onion powder, thyme, basil, pepper, and salt in a small bowl to create a dry rub.
4. Rub the dry rub all over the chicken, inside and out.
5. Open the can of beer, and drink (or pour out) about 1/3 of it.
6. Place the can on a flat surface, and carefully lower the chicken onto the can, so that the can fits into the chicken cavity.
7. Place the chicken-on-a-can on the preheated grill, with the legs pointing downward and the chicken balanced on the can.
8. Brush or spray the chicken with a light coating of vegetable oil.
9. Cover the grill and let the chicken cook for about 1 ½ to 2 hours, or until the internal temperature of the chicken reaches 165°F. Check the internal temperature by inserting a meat thermometer into the thickest part of the thigh, making sure not to touch the bone.
10. Carefully remove the chicken from the grill, taking care not to spill the hot beer. Let the chicken rest for 10 to 15 minutes before carving and serving.