Grilled Beer Can Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

Whole Chicken (about 4-5 lbs / 1.8-2.3 kg)

Beer (12 oz / 355 ml can) – light lager or pale ale recommended

Olive Oil (2 tbsp / 30 ml)

Salt (1 tbsp / 15 g) – kosher salt preferred

Black Pepper (1 tsp / 5 g) – freshly cracked

Paprika (1 tbsp / 7 g)

Garlic Powder (1 tsp / 3 g)

Onion Powder (1 tsp / 3 g)

Dried Thyme or Oregano (1 tsp / 1 g) – optional

Optional: fresh lemon juice, cayenne pepper (1/4 tsp)

Directions

Preheat your grill for indirect heat at about 375°F (190°C). For charcoal grills, bank the coals to one side; for gas grills, turn on one side only.

Pat the chicken dry with paper towels to ensure crispier skin.

In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and thyme or oregano.

Rub olive oil all over the chicken (inside and out). Then, generously sprinkle the seasoning mix, rubbing it into the skin and cavity.

Open the beer can and take a few sips or pour some out. Optionally poke a couple of extra holes in the top to let steam escape more evenly.

Carefully place the chicken cavity over the beer can so it sits upright. If using a stand, position it securely.

Set the chicken upright on the cooler side of the grill (indirect heat). Close the lid.

Grill for about 1 hour to 1 hour 15 minutes. Check temperature after 45 minutes. The internal temperature should read 165°F (74°C) in the thickest part of the thigh.

Optionally baste the skin halfway through cooking with olive oil or your favorite BBQ sauce for extra flavor and shine.

Carefully remove the chicken from the grill, tent with foil, and let rest for 10 minutes before carving.

Nutrition

• Serving Size: 4 ounces (113 g) coo
• Calories: 220
• Total Fat: 13
• Protein: 25