Categories: Chicken

Ingredients

• 2 tsp packed brown sugar
• 2 tsp chili powder
• 2 tsp paprika
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz. can beer
• 3 1/2 to 4 lb. whole chicken
• 2 tbsp. olive oil
• 1/4 lemon

Directions

1. Mix together brown sugar, chili powder, paprika, dry mustard, salt and pepper in a small bowl. Pour out half of the beer and set aside for another use. Sprinkle 1 tsp spice mixture into remaining beer in can.

2. Remove giblets and neck from chicken. Pat chicken dry with paper towels. Sprinkle 1 tsp spice mixture into cavity. Add oil to remaining spice mixture. Lower chicken cavity over beer can and position chicken upright, with legs on the bottom and neck cavity up. Tuck lemon quarter in neck cavity. Twist wing tips behind back. Brush chicken with oil-spice mixture.

3. Arrange coals on one side of a charcoal grill. Place a disposable drip pan on the other side. Preheat to medium-high heat. Put chicken, standing on the can, on grill rack over the drip pan. Tent chicken with foil. Cover grill and cook 1 1/4 to 1 3/4 hours, or until cooked through. Discard beer can. Cover chicken with doubled sheet of foil and let rest 10 minutes before slicing.

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