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Pasture Raised Beer Can Chicken

You could do this recipe with just a chicken, a little salt and pepper and a can of beer, but using the spice rub will add a lot of extra flavor.

First thing is to pick the beer.  Pick what ever you like to drink since you’ll need to take a swig or two. Some people use wine and the non-alcoholic among us chicken broth.  Pick your favorite liquid, but remember the basic recipe is beer because the can is a handy way to balance the chicken.

Next thing is to pick a chicken.  Make sure it’s pasture raised.  

Then fire up the grill.  This recipe calls for two 2.5-3 pound chickens with a half chicken per serving.

FOR THE RUB

  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
  • 1/8 teaspoon thyme 
  1. Mix together the paprika, salt, sugar, black pepper, garlic powder, onion salt, cayenne pepper and thyme to make the rub.
  2. Rub over chicken thoroughly
  3. Before you open the beer, make sure it fits inside the chicken and make sure the chicken with the beer can inside will fit on your grill and allow you to close the lid.
  4. Use a can opener to take the lid off the top of the beer can. Drink half the beer.
  5. Add half of the spice rub to the can and blend it thoroughly.
  6. Rub the other half of the spice rub over the chickens. Work as much as you can under the skin and sprinkle some inside as well.
  7. Place the beer cans on the grill.
  8. Sit the chicken on the can. Press it down so it’s balanced on the can and its legs.
  9. Maintain the grill temperature at around 300 to 325 degrees F. during the cooking time.
  10. Cook the bird until it reaches an internal temperature of 175 degrees F. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. 
  11. Two birds should take 50 minutes to an hour but be sure to check the temperature, particularly if you had problems maintaining the grill temperature.
  12. Let it rest for about ten minutes before carving.
  13. Pull the cans out of the birds being careful not to spill any of the liquid and carve the chicken.