Beer Can Chicken

For some reason, I have been on a jag making recipes from Bon Appétit. This recipe is a real solid entry. The chicken was juicy and spicy and succulent and just all around yummy. The sambal oelek chicken that I made a few weeks back is still number 1, but this is a tasty bird. 

INGREDIENTS

1 can light lager

1 3 1/2–4-lb. chicken

2 tablespoons 4-3-2-1 Spice Rub

Special equipment

A foil baking pan (for drip pan)

PREPARATION

Pour out (or drink) half of beer.

Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2 inch.

Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.

* WING TIP *

Use a can opener to remove the entire top of the beer can (pour out half). It'll maximize the boozy vapors that make it to the chicken.