Beer Can Chicken With Spicy Rub
- Servings: 3-4
- Difficulty: Intermediate
- Provided by: Chef Ryan Scott
- 1 whole organic roasting chicken 4-5 pounds, patted dry
- 1-2 tablespoons olive oil
- 1/4 cup Go To Rub (See Below)
- one lime or lemon
- 1 can of beer 12 ounces
- Disposable aluminum pan
Ingredients Print Recipe
Open the beer, pour out about 1/4 of the beer in the pan. Make another hole in the top of the can for venting. Sprinkle the extra tablespoon of rub in the can.
Place the beer can in the center of the pan. Sit the chicken on the top of the beer can. The chicken will look like it's sitting in the pan. Cut the lime or lemon in half, squeeze over chicken and then stuff the fruit in the neck cavity to keep the interior chicken moist. Place pan over indirect heat if using barbeque charcoal or a gas grill.
Cover and cook the chicken for 1 hour or more depending on the size of the chicken until the internal temperature is 165 degrees. If it browns too quickly, cover with foil.
Remove the chicken in the pan carefully. Let it rest for 10 minutes before carving. The pan drippings are delicious over the chicken.
A lime compound butter that adds the perfect touch to the chicken. Click here for the recipe.
Go To Rub
A great spice rub that will keep in a cool pantry for up to six months. It's great on chicken, slow cooked pork, barbeque ribs or mixed into baked beans.
1/4 cup paprika
1/4 cup smoked paprika
1/4 cup chili powder
1/4 cup dark brown sugar
4 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons dry mustard
You can add some red chili flakes or cayenne pepper if you like it spicy! Combine all the ingredients and store the in an air tight jar. This will keep in a cool pantry for up to 6 months. This is great on slow cooked pork, barbeque ribs or mixed into baked beans.
Makes 1 1/2 cups