When simply drinking beer won’t suffice, add it to your chicken.
- 1 (4-pound) whole chicken
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons of Chicken Spice Rub listed above
- 1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and Chicken Spice Rub. Set aside.
Open beer can and drink or pour half of the can out so that half of the can remains. Place beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity firmly over the beer can so that it fits snuggly. Transfer the bird and can to the grill and place in the center of the grate, balancing the bird on its 2 legs and the can.
Cook the chicken over medium-high, indirect heat with the grill cover on for approximately 1.5-2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear. Remove from grill and let rest for 10 minutes before carving.