Ingredients

The following ingredients have 4 Servings
  • 1 can beer, ( half-full, room temperature)
  • 5 pound whole chicken, (neck and giblets removed)
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground black pepper

Instruction

  • Preheat gas grill to medium-high heat.
  • Pat chicken dry with paper towels.
  • In a small bowl, combine oil, cumin, garlic powder, onion powder, kosher salt, paprika, oregano, cayenne pepper, and black pepper. Thoroughly coat the outside and inside cavity of the chicken.
  • Place half-full beer can (opened) into the disposable pan.
  • Lower chicken onto beer can so that the chicken is sitting upright.
  • Turn off one grill burner and place the chicken over this area, for indirect cooking.
  • Reduce the grill heat to medium and maintain a temperature of 325° to 350° F.
  • Allow the chicken to cook with the lid closed, undisturbed for at least 45 minutes.
  • At 1 hour and 15 minutes, use a thermometer to check the temperature. Insert the thermometer into the thickest part of the chicken, without touching the bone, the thermometer should read 165° F.
  • Turn the grill heat up to high and allow the chicken crisp for 10 minutes longer.
  • Carefully transfer the chicken out of the grill and allow it to rest 10 minutes.
  • Carefully lift the chicken off the beer can.
  • Cut chicken into pieces and serve immediately.