Smoky Beer-Can Chicken

Serves 4 · 20 min prep · 90 min cook

Estimate for one serving

• 480 cal
• 46g protein
• 6g carbs
• 29g fat
• 1g fiber

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Ingredients

• 4 lb whole chicken
• 1.5 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 can (12 oz) beer can, half full
• 1 tbsp olive oil
• 1 cup wood chips for smoking, optional

Instructions

1. 1Remove giblets from the chicken, pat the bird completely dry inside and out, and tuck the wing tips behind the back so they do not burn.
2. 2Mix the salt, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, oregano, black pepper, and cayenne into a dry rub.
3. 3Rub the olive oil over the chicken, then coat generously with the spice blend, including under the breast skin where you can loosen it gently with your fingers.
4. 4Open the beer, pour out or drink half so the can is half full, and set the can on a sturdy sheet pan.
5. 5Lower the chicken cavity over the beer can so the bird sits upright like a tripod with the legs stabilizing it; this can be done hours ahead and held cold until grill time.
6. 6Set up a grill for indirect medium heat around 350°F, placing a drip pan under the cool zone; add soaked wood chips to the hot side if you want extra smoke.
7. 7Stand the chicken on the cool side of the grill, close the lid, and cook 75 to 90 minutes without peeking too often, until the thickest part of the thigh reaches 165°F and juices run clear.
8. 8If the skin needs more color, carefully shift the bird over direct heat for the last 5 minutes, watching closely so the sugars in the rub do not scorch.
9. 9Using tongs and a sturdy spatula, lift the chicken off the can onto a carving board and rest 15 minutes so the juices redistribute.
10. 10Carve into breasts, thighs, drumsticks, and wings, arrange on a big platter, and spoon any board juices over the top for a smoky backyard centerpiece.