This is one of my favorite recipes. A seasoned chicken roasting away in the grill for an hour or so until it is juicy, savory, and a little crispy on the outside. I think that this is the perfect recipe for a sunny, summer Saturday — Pop that chicken in the grill, ice down the rest of your beer, take an hour to work in the yard or mow the lawn, and finish with a great meal. ENJOY!
BEER CAN CHICKEN
1 whole chicken
1 T. dark brown sugar
1/2 T. granulated sugar
1/2 T. garlic powder
1/2 T. salt
3/4 t. smoked paprika
1/2 t. dry mustard
1/4 t. cayenne pepper
1/4 t. dried sage
1. Rinse chicken and pat dry inside and out.
2. Mix the dry ingredients together to make a dry rub. Season the inside of the chicken with dry rub. Brush the outside of the chicken with olive oil and sprinkle the remaining rub on the outside of the bird.
3. Open a can of beer and pour out 1/4 cup and punch an additional hole in the top of the can for venting.
4. Stand the beer can on a disposable aluminum pan on the center of the grill over medium heat. Place the cavity end of the chicken over the beer can.
5. Close the grill lid and cook chicken until done — about 1 hour to 1-1/2 hour. Transfer to surface and discard beer can. Let chicken rest 10 minutes before serving.