Recipe of the Day: Pat's Beer Can Grilled Chicken


















Ingredients


  • Beer Can Chicken Rub:
    • 2 tablespoons smoked paprika
    • 2 tablespoons salt
    • 2 tablespoons onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon ground cumin
    • 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 2 teaspoons black pepper
    • 2 teaspoons garlic powder
  • For the Chicken:
    • 4 pounds chicken, washed and dried
    • Vegetable oil
    • Beer Can Chicken Rub
    • 1 (12-ounce) can beer
Directions


  • For the chicken rub:
    • In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • For the chicken:
    • Preheat your grill to medium-high heat.
    • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving

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