Beer can Chicken & Universal Spice Rub

Recipe from Olivia Colt, Salt & Honey Catering + Events

Yield: 4 portions

Spice Rub

1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon oregano
1/2 teaspoon dried basil
2 teaspoons mustard powder
2 teaspoons salt
1/2 teaspoon black pepper

1 12-ounce can of beer
1 3-to-4-pound chicken

Preheat grill to high heat.

Combine the ingredients in a bowl and mix together until well incorporated.  Sprinkle the rub on top of the chicken and press down to fully coat the chicken. 

Drink or pour out half the contents of the can of beer to avoid spilling. Carefully cut the top off the can to ensure maximum steam.
Place the chicken upright directly on top of the can or use a beer can chicken stand. The can and the leg bones should act like a tripod and keep the chicken upright while baking. Fold the wings behind the breast to keep them from burning. 

Place the chicken on the grill over indirect heat. Close the grill lid and cook the chicken for about 1 to 1.5 hours until a meat thermometer inserted in the thigh reads 165 degrees.
 

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