1 can 12 oz. lager
1 roasting chicken (4–5 pounds), preferably Amish, or organic
3 tbsp. your favorite dry spice rub recipe divided, or kosher salt, and freshly ground pepper
church key can opener
vertical chicken roaster optional
1 Food Prep
First, remove the neck and giblets. Next, coat your chicken lightly with oil and season it with 2 tbsp. of your favorite dry rub recipe. For a more classic roasted chicken flavor, omit the dry rub and use only kosher salt and black pepper. Set aside.
- Finally, open the beer, pour out about 1/4-cup of it for yourself, then make an extra hole in top of the can with a church key can opener. Sprinkle the remaining tbsp. of dry rub into the beer can.
2 Grill Prep
- Fuel: We recommend Kingsford® Cherrywood Charcoal for its light and fruity wood flavor.
- Method: Two-Zone Method
- Temp: 375°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place a vertical chicken roaster on the cool side of the grill. If you don’t have a vertical chicken roaster, just place the beer can on a grill-safe dish. Move the legs on your chicken apart so the body cavity can slide over the top of the beer can. Your chicken will appear to be sitting on the grate.
- Cook your chicken for 1 to 1.5 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove your chicken from the grill, being careful not to spill contents of the vertical roaster or beer can, as it will be very hot.
- Let your chicken rest for 10 minutes before carving and serving.
For safe meat preparation, reference the USDA website.
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