- 2 Tbsp salt
- 1 1/2 Tbsp golden brown sugar
- 1 Tbsp paprika
- 2 1/2 tsp cayenne pepper
- 1 can light lager, entire top removed
- 1 (3 1/2-4 lb) whole chicken
- 2 Tbsp Rub
Pour out (or drink) half of beer.
Prepare a 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 ½ inch.
Season chicken with 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.
From Bon Appetit