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Spice Rubbed Beer Can Grilled Chicken with Lime
Football and beer go together like BBQ and summertime. Or like Jason Kelce and his sweet and spicy take on classic Beer Can Chicken.
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Cooking for 4 people
Ingredients
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1 ½ tbsp. chili powder
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1 tsp. smoked paprika
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1 tsp. ground cumin
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½ tbsp. kosher salt
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¼ tsp. cayenne pepper
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½ tsp. black pepper
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2 tbsp. olive oil, plus more for greasing the grates
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1 3 ½–4 lb chicken
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1 can (12 oz) light beer, with half of the liquid removed
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1 lime, halved
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Optional: cilantro, onions, additional grilled limes for serving/topping
1 Food Prep
- In a small bowl, whisk the spices together to create a rub. Set aside.
- Rub the olive oil all over the chicken. Season the chicken generously with the spice rub on the skin and in the cavity until it is fully coated in an even layer.
2 Grill Prep
- Prepare a grill using Kingsford® Charcoal to medium-high heat, and set it up for direct and indirect cooking, with the coals pushed to one side to create a hot zone and a cooler zone. The temperature should be around 400°F.
Fuel: We recommend Kingsford® Original Charcoal
Method: Two-Zone Method
Temp: 400°F
3 The Cook
- Place the bottom cavity of the chicken over the top of the beer can and balance in a tripod position on the cool side of your grill. If desired, place a drip pan under the grates beneath the chicken before it is placed.
- Close the lid of the grill and cook the chicken for about 60–75 minutes total, until you get an internal temperature of 165°F. When the chicken reaches that temperature, pull the chicken and set it aside to rest. Grease a small area of the grates on the hot side and place the lime halves cut side down over direct heat. Cook until charred and slightly caramelized, about 3–4 minutes.
- Remove the chicken from the grill and let rest for at least ten minutes before removing the beer can and carving the chicken. Finish with a squeeze of juice from the grilled lime and serve hot.
For safe meat preparation, reference the USDA website.
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