My involvement with the Beer Can Chicken came via one of my co-workers, Joe. Joe lived out in Cincinnati and tended to fly around a lot for his work. He also was an ex-Marine and generally an all around good guy. We got to BS'ing about grilling one day and he mentioned that that best grilled chicken ever was this Beer Can Chicken. Unlike the recipe I previously posted, he said that the rub should be just equal parts paprika, salt and pepper.
Following Joe’s advice, I promptly made this chicken. His was ok, but it definitely was lacking something. So I decided to make a better rub. Having a penchant for spicy, flavorful foods, I turned my culinary talents to fixing this rub for the bird. I also went out and splurged the $25 bucks for an actual Weber chicken roaster with the non-stick coating. Considering that this has turned into the only way that Ms Cocktail and I will roast a chicken (you can do this in the oven in addition to on the grill), it was money exceptionally well spent.
What follows is the rub I use exclusively for the Beer Can Chicken. You will notice that I skip the oiling step from the original beer can chicken. I do this to help crisp up the skin, something that the salt in the rub helps with as well.
Beer Can Chicken Cocktail Style
1 Tbs paprika
1 Tbs kosher salt
1 Tbs ground black pepper
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cayenne pepper
1 whole chicken, 4-5 lbs.
1 can (16 ounces) beer (Author’s note: you can do this on a regular 12 ounce beer, as I’ve had to do in the past, but it is not advisable. You need the taller can to help balance the bird. Also, a 24 oz can is just a little too wide and you can rip open your bird. You can start to see why I sprung for the grilling device.)
In a small bowl combine the dry ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Season the bird, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken (including the beer can) to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, until the juices run clear and the internal temperature reaches 170°F in the thickest part of the thigh. My general timing is 1 hour plus 15 minutes for each pound the bird weighs, starting at three. So if the bird is 4 pounds, it would take about 1 1/2 hours (1 hour + 15 minutes for pound #3 + 15 minutes for pound #4). Carefully remove the chicken from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise 5° to 10°F during this time) before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
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