Beer can chicken on the grill: a smoky, spicy rub on the outside and juicy meat inside, kept moist by the beer steaming up from the can. A summer barbecue favourite.
Serves4
Prep10 min
Grill1 to 1½ hrmedium-high, lid closed
Ingredients
Rub
- 2 Tbsp smoked paprika
- 2 Tbsp salt
- 2 Tbsp onion powder
- 1 Tbsp cayenne pepper
- 1 Tbsp ground cumin
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp black pepper
- 2 tsp garlic powder
Chicken
- 1 whole chicken, about 4 lb, patted dry
- Vegetable oil
- 1 can (355 ml) beer
Method
- Mix all the rub ingredients in a small bowl.
- Heat the grill to medium-high.
- Rub the chicken inside and out with oil, then season it all over, inside and out, with the rub.
- Pour off about a quarter of the beer, then sit the chicken upright on the open can.
- Stand it in the centre of the grill, close the lid and cook 1 to 1½ hours, until a thermometer in the thickest part of the thigh reads 165°F.
- Lift it off carefully (the can is hot), tent loosely with foil and rest 10 minutes before carving.
Extra rub: Keeps up to 6 months in a sealed jar. It’s great on ribs and pork too.
Food safety: No need to rinse raw chicken. Just pat it dry, which spreads fewer germs and helps the skin crisp.
Adapted from Pat’s Beer Can Grilled Chicken at Food Network.
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