This has been a favorite summer barbecue recipe of ours for years. Hopefully you enjoy it as well.
- 1 can (12 ounce) beer. I tend to prefer a dark non-alcoholic brew as it gives more flavor.
- 1 roasting chicken (4–5 pounds)
- 3 tablespoons your favorite dry spice rub recipe divided, or kosher salt, and freshly ground pepper
- olive oil. You can get an incredible beer can chicken rub from Cabela’s if you don’t know which one to make.
- church key can opener
- vertical chicken roaster
- Prepare grill for indirect/medium heat cooking.
- Remove neck and giblets and rinse chicken inside and out, if desired; pat dry with paper towels. Coat chicken lightly with oil and season with 2 tablespoons dry rub. Set aside (Note: If you prefer a more classic roasted chicken flavor, omit the dry rub and use only kosher salt and black pepper.)
- Open beer can, pour out about ¼-cup of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can. Place vertical chicken roaster or beer can in center of cooking grate and “sit” chicken on top of the beer can. The chicken will appear to be “sitting” on the grate.
- Cook chicken for 1–1½ hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.
- Note: When removing from grate, be careful not to spill contents of the vertical roaster or beer can, as it will be very hot.