Beer Can Chicken

Ingredients

• 1 whole chicken, 4 to 5 pounds
• 1 twelve-ounce can of lager beer
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons coarse black pepper
• 2 teaspoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons neutral oil
• 2 cloves garlic, smashed
• 2 chunks apple or pecan wood

Before you cook

• Remove the giblets and pat the chicken dry inside and out.
• Combine the salt, paprika, pepper, brown sugar, garlic powder, onion powder and cayenne.
• Rub the chicken with oil and coat it inside and out with the seasoning.
• Slide some seasoning under the breast skin with your fingers.
• Refrigerate the seasoned bird uncovered for at least 1 hour, or overnight if you have time.
• Open the beer, pour out or drink half of it, and drop the smashed garlic into the can.

Steps

1. Set up the grill for indirect cooking at 350 degrees Fahrenheit and put the wood chunks on the coals.
2. Stand the open beer can on a stable surface and lower the chicken cavity down over it.
3. Spread the drumsticks forward so the bird stands on a tripod of two legs and the can.
4. Carry the whole assembly to the grill and set it on the cool side, away from the fire.
5. Close the lid and cook for 45 minutes without opening it.
6. Rotate the chicken a half turn so the side that faced the fire now faces away.
7. Cook for another 30 to 45 minutes, until the skin is brown and taut.
8. Check the thigh with a thermometer and pull the bird at 170 degrees Fahrenheit in the thigh.
9. Lift the chicken and can together with tongs and a wad of paper towels, keeping the hot beer away from you, and set it on a tray.
10. Rest for 10 minutes, twist the can free, and carve the chicken into eight pieces.