Stand your bird upright on a half-full can of beer on the grill. You’ll be rewarded with juicy beer can chicken with dark brown lacquered skin.
1–4 pound whole chicken
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ancho chile pepper
1/4 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 can light beer
Prepare a gas or charcoal grill for indirect medium heat.
Pat the chicken dry with a paper towel and remove the giblets.
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, ancho chile pepper, oregano, salt and pepper. Rub the chicken all over with the spice mix. Pour out (drink) half the beer. Hold the chicken upright and set it on top of the can.
Place the chicken on the grill using the legs to balance it like a tripod. Grill the chicken for 1 hour 15-30 minutes until the internal temperature in the thickest part of the thigh is 165 degrees F. Carefully remove the chicken from the grill and let it rest for 15 minutes before carving and serving.