Ingredients

The Basics

1 Whole Chicken (4–5 lbs), giblets removed. 1 Can of Beer 2 tbsp Olive Oil

For The Rub

2 tbsp Brown sugar 1 tbsp Smoked paprika 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Salt 1 tsp Black pepper ½ tsp Cayenne (optional for heat)

Directions

Prepare the Grill

Preheat your grill for indirect heat at 375°F. Gas Grill: Turn off the burners directly under where the chicken will sit. Charcoal/Pellet: Move coals to the sides or use a deflector plate.

🔥 375°F

Prep the Chicken

Pat the chicken completely dry with paper towels (this is the secret to crispy skin). Rub the entire bird, including inside the cavity, with olive oil. Apply the dry rub generously until the chicken is well-coated.

The "Beer Can" Setup

Open the beer and pour out (or drink) about ¼ of it. Place the can into your roaster stand. Carefully "sit" the chicken onto the can so the can is inside the cavity and the legs are acting as a tripod for balance.

The Cook

Place the chicken on the cool side of the grill. Close the lid and cook for roughly 1 hour to 1 hour 15 minutes.

⏱ 1:15

Use your thermometer to check the thickest part of the breast. Pull the chicken when it hits 160°F (it will rise to 165°F while resting). Carefully remove the chicken and roaster from the grill. Let it rest for 10–15 minutes before carving to let the juices set.

Use your thermometer to check the thickest part of the breast. Pull the chicken when it hits 160°F (it will rise to 165°F while resting). Carefully remove the chicken and roaster from the grill. Let it rest for 10–15 minutes before carving to let the juices set.

⏱ 10–15 minutes 🌡 160°F

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