Beer Can Chicken (Grill)

By ctaubenheim

Back burner should be on low - Front burner off.
Best if cooked low and slow

Ingredients

• RUB:
• 1 whole chicken (about 4 lbs)
• 1 12oz can beer (room temperature)
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 tsp olive oil
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes, crushed
• juice of 1 lemon
• 1 tsp paprika
• 1 tsp salt
• 1 tsp fresh rosemary, chopped
• 1 tsp dried thyme
• 1/2 tsp black pepper, ground
• 1/2 tsp lemon zest

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Combine all rub ingredients in a small mixing bowl. Set aside.
Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.
Preheat grill for a medium heat. Place bird on grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact) for 10 minutes before carving.