Ingredients

The following ingredients have 4 Servings
  • 5 pound whole chicken
  • 2 tablespoons vegetable oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons light brown sugar
  • 1 ½ teaspoons black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon mustard powder
  • 12- ounce can lager beer

Instruction

  • Pat the outside of the chicken with paper towels to get it dry. Rub all over with the oil.
  • In a small bowl stir together the paprika, brown sugar, pepper, salt, garlic powder, onion powder, cumin, chili powder, and mustard powder. Rub it all over the chicken, set aside.
  • Preheat the oven over high heat for 10 minutes. Turn off half of the burners and lower the other burners to medium heat.
  • Pour out half of the beer from the beer can. Lower the chicken onto the beer can.
  • Place the chicken sitting up directly onto the grill grates over the area of the grill where you turned the burner off. This will cook the chicken over indirect heat.
  • Close the lid and let it cook for an hour and 15-30 minutes. If it starts to brown too fast, tent it with foil.
  • You can pull the chicken when the internal temperature reaches 165°F when temped in the thickest part of the thigh. We like to let it cook until it reaches an internal temperature of 185-190°F, this temp the chicken is falling off the bone good! It took a full 1 hour and 30 minutes to reach 185-190°F.
  • Take off the grill and tent with foil, let it rest for 20 minutes until carving to serve.