This recipe isn’t one bit complicated.  And the cooking couldn’t be much simpler as well!  But one would never ever guess that with one delicious bite.

You’ll need a whole chicken.  Ours was about 3 lbs.  The recipe calls for a 4 - 5 pound bird.  I found these little ones on sale for under $1 a pound, so I couldn’t resist.  I find it so fun to create exquisite meals for under $5.

Start by pre-heating your grill to Indirect Medium.  If you have a temperature gauge on your grill - it should be between 350 and 450 degrees.  If you’re not familiar with Indirect cooking - simply means you don’t want the chicken directly over the flame - you want it to end up cooking indirectly by the heat that is provided by the burner(s) to either side of the chicken.

Then, make sure your chicken is thawed completely (and neck, giblets and any excess fat is removed) - then rinse - inside and out - and dry thoroughly with paper towels.  Then brush (or spray) with vegetable oil - inside and out.

Once the chicken is ready - get your spice rub together.  We used one of our favorite combinations - you’ll need a few tablespoons in order to rub the chicken inside and out.  (I use a regular knife to lift the skin away from the meat if it gives me a hard time - just gently run the knife under the skin and lightly pull the skin away).  This will make it easier to get your hands underneath to rub it with the spices and vegetable oil.

Spice rub in the recipe is: 

  1. -1 teaspoon dry mustard

  2. -1 teaspoon onion powder

  3. -1 teaspoon paprika

  4. -1 teaspoon kosher salt

  5. -1/2 teaspoon garlic powder

  6. -1/2 teaspoon ground coriander

  7. -1/2 teaspoon ground cumin

  8. -1/2 teaspoon ground black pepper

Then you’ll need a beer can - the recipe calls for a 16oz can - we used a regular 12oz can.  Pour out half of the beer - then doctor up the beer if you’d like.  We added some rosemary sprigs, garlic, lemon zest and juice and red pepper flakes.

Next - literally sit the chicken on top of the beer can.  And transfer the chicken to the grill.  It might be a bit of a balancing act at first to be sure the chicken doesn’t tip - but once it’s stable and starts cooking - it stays perfectly put.

We checked our bird about half way through to be sure both sides were cooking evenly.  We found we needed to turn our bird a little bit to be sure both sides would be done at the same time.  Just depends how you set your indirect heat up.

You’ll want to be sure the lid of your grill is closed - essentially creating an oven-like environment.

This recipe is deceiving in it’s simplicity.  Put the bird on the grill, close the lid and check it half way.  Easy.

Ours took about an hour and 15 minutes.  We knew it was done when we inserted an instant-read thermometer into the breast and it reached 170 degrees and into the thickest part of the thigh at 180 degrees.

Eric removed the bird from the grill with hot mitts - allowed the bird to rest for at least 10 minutes and carefully discarded the beer (since the can was very hot).

Once the bird has rested - go ahead and dive in ...

We will definitely be making this again - we both loved the flavor and the ease.  I especially loved that my kitchen stayed clean and I didn’t have to run the oven!