Pat's Beer Can Grilled Chicken

 

For this recipe, I followed directions for the grilling part from my Weber's Way to Grill. The rub I found from Down Home with the Neely's. I used Hatch Medium Chile Powder I purchased in Sante Fe instead of the cayenne in the original recipe. I also added 1 teaspoon Caribbean Citrus Chile Rub in place of 1/2 tablespoon salt, also in the original recipe. Be sure to be careful when removing the cooked bird off the grill; hoping to keep the beer can placement in tact. Weber suggest using tongs placed into the butt of the bird and a spatula underneath the beer can. The rub is pretty spicy, so if that does not agree with you, back off on the chile.

Beer Can Chicken Rub:

• 2 tablespoons smoked paprika
• 1 1/2 tablespoons salt
• 1 teaspoon Caribbean Citrus Chile Rub
• 1 tablespoon Hatch Medium Chile Powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the chicken:

• 4 pounds whole chicken, washed and dried
• canola oil
• 1 (12 ounce) can beer

Directions for Chicken Rub:

Combine all the rub ingredients together.

Directions for the Chicken:

Preheat grill to Indirect Medium heat (350-450-degrees)

Rub the chicken and its cavity down with canola oil and then season with the rub. Back, front and cavity of the chicken. Allow the bird to sit at room temperature 20-30 minutes.

Pour 1/2 of the beer out and then make 2 more holes in the can.

Sit the chicken on to of the beer can forming a tripod with the legs.

Place the chicken tripod on the grill and close the lid.

Grill for about 1 1/2 hours or until the thickest part of thigh registers 170-degrees.

Allow to rest before removing beer can and cutting into serving pieces.