- Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
- Mix brown sugar, chili powder, paprika, dry mustard, salt, and black pepper in a small bowl. Place half-full can of beer in the center of a plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of seasoning mix into the top cavity of chicken. Beer may foam up when seasonings fall inside the can. Rub remaining seasoning mix over entire surface of chicken.
- Place chicken, standing on the can, directly on the preheated grill. Close the lid and cook chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove chicken from the grill and discard beer can. Cover chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
TipsFor extra stability, an inexpensive beer can stand can be purchased at most kitchen stores.
Editor’s Note:The nutrition data for this recipe includes the full amount of the beer and spice rub ingredients. The actual amount of these ingredients consumed will vary.
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