Beer Can Chicken

Instructions

1. 01

   In a small bowl, combine salt, brown sugar, paprika, dry mustard, pepper, thyme, and garlic powder.

2. 02

   Discard about half of the beer from the can. Add 1 tsp of the rub to the half-empty can (beer will foam up).

3. 03

   Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub inside the body cavity.

4. 04

   Rub the outside of the chicken with butter and sprinkle with the remaining rub.

5. 05

   Hold the chicken upright with the opening of the body cavity at the bottom and lower it onto the beer can so that the can fits into the cavity. 

6. 06

   Pull the chicken legs forward so the bird rests on its legs and the can.

7. 07

   Twist wing tips behind back. Stuff the lemon quarter in the neck cavity to seal in steam.

8. 08

   For a charcoal grill, arrange medium-hot coals around a drip pan. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill rack so chicken will stand upright).

9. 09

   Test for medium heat above pan. Stand chicken upright on grill rack over drip pan.

10. 10

    Cover and grill for 1¼ to 1¾ hours or until chicken is no longer pink (180°F in thigh muscle).

11. 11

    For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill rack so chicken will stand upright. Grill as above.

12. 11

    If necessary, tent chicken with foil to prevent over-browning.

13. 12

    Holding chicken by the can, carefully remove it from grill. Cover with foil; let stand for 10 minutes.

14. 14

    To pull the can from the chicken, use a hot pad to grasp the can and heavy tongs to grasp the chicken.