• Remove and discard the neck, giblets and any excess fat from the chicken. Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels.
• In a small bowl mix the rub ingredients and set aside.
• Drizzle the chicken with olive oil and spread evenly over the chicken using your hands.
• Next, season the chicken all over with the rub. (salt, pepper, onion powder, garlic powder, and paprika).
• Open the beer and either pour out or better yet drink about half the beer. Place the beer can on a solid surface and put the chicken cavity over the beer can.
• Prepare the grill for indirect cooking. (charcoal or gas grill set-up instructions are below, either grilling technique is fine but we used the charcoal method for this recipe).
• Once the grill is ready then transfer the chicken on the can to the grill and balance it like a tripod on the can and legs.
• Grill until the internal temperature registers to least 165 in the breast and to 180 degrees Fahrenheit in the thigh. Or, when the juices run clear when stabbed with a knife. A 5lb. chicken will cook approximately 1 hour and 15 minutes.
• Using tongs or oven mitts gently grasp the chicken and slide a large spatula under the chicken and carefully transfer in an upright position to a platter and let rest for 10 minutes. Then lift the chicken and remove the beer can by using paper towels. The can and the beer inside will still be hot so be careful. Discard the beer and can.
• Cut the chicken into serving pieces and enjoy!

Charcoal Grill Instructions

• Use a Chimney Starter to get nice hot coals for your grill. These are easy to use and range from as little as $9 on up to $20. This will help you build a hot fire quickly, with no added chemicals.
• Flip the chimney over and push some scrunched up newspaper into the bottom.
• Set the chimney right side up on your charcoal grill and then fill it with charcoal.
• Light a full chimney of charcoal. Light the paper by either sticking matches through the vents in several spots or use a lighter.
• Let the fire burn until the coals are covered with white ash.
• Use oven mitts to handle the chimney, dump the charcoal into the grill under grilling rack. Make sure to avoid direct heat onto the chicken separate the charcoals on each side of the grill using tongs.
• Place a drip pan in-between the charcoal to catch the drippings from the chicken. The chicken needs to cook slowly over indirect heat and reach an internal temperature of 165 degrees Fahrenheit in breast and 180 degrees Fahrenheit in the thigh. Make sure the thermometer doesn’t touch the bone when taking the internal temperature.

Gas Grill Instructions

• Preheat gas grill to medium-high heat with all burners.
• Place chicken on the grill and turn off the burner your chicken is sitting on to avoid direct heat. Reduce the heat of other burner or burners to medium and maintain a temperature of 325 to 350 Fahrenheit.
• Close the lid and let cook for at least 45 minutes and then you can check on the chicken.
• You will let cook for at least 1 hour and 15 minutes before checking on the internal temperature of the chicken by using a meat thermometer. The thickest part of the thigh should read 165 degrees Fahrenheit without touching the bone. Grills and temperatures vary, so keep an eye on the temperature. You can cook for an extra 10 minutes to get the skin crispier.