Beer Can Chicken Recipe

Ready in about: 1 hour 40 minutes, serves 4

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  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 1 tsp. onion powder
  • 1 tsp. ground mustard
  • broiler chicken
  • 12 oz. beer
  • 1 tbsp. kosher salt


  • In a little bowl, blend the rub ingredients. With a trimming knife, cautiously release the skin from the chicken; rub the rub blend under and over the skin. Fold wings under chicken. Refrigerate, covered, 60 minutes.
  • Cover all sides of an 8-or 9-inch dish with foil. Eliminate half of the beer from the can (drink it)! Place a rack at bottom of the baking dish. Grab a can opener, make many extra openings in the top of the can; put can in the rack.
  • Heat your grill.
  • Stand chicken upward on the rack; place on a barbecue grill. Grill, covered, and on medium heat for 1-1/4 to 1-1/2 hours or until a thermometer embedded in the thickest piece of thigh reads 170°-175°.
  • Remove from barbecue. Wrap chicken in foil. Let stand 15 minutes before cutting with a sharp cooking knife.

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